Instructions:

• Step 1: Preheat the Oven - Begin by preheating your oven to 325°F (160°C). This is the ideal temperature for gently cooking the custards to perfection.
• Step 2: Prepare the Cream Mixture - In a medium saucepan, combine the heavy cream and a pinch of salt. Heat over medium heat until the cream is hot but not boiling, stirring occasionally. Remove from heat and let it cool slightly.
• Step 3: Whisk the Egg Yolks and Sugar - In a mixing bowl, whisk together the egg yolks and ¾ cup of granulated sugar until the mixture is smooth and pale in color.
• Step 4: Combine Cream and Egg Mixture - Slowly pour the warm cream into the egg mixture, whisking continuously. Add the vanilla extract and whisk until everything is well combined.
• Step 5: Strain the Mixture - For a silky-smooth custard, strain the mixture through a fine-mesh sieve into another bowl or measuring cup.
• Step 6: Fill Ramekins - Place your ramekins in a roasting pan. Carefully pour the custard mixture into each ramekin, filling them about three-quarters full.
• Step 7: Prepare the Water Bath - Pour about 3 to 4 cups of hot water into the roasting pan, ensuring the water reaches halfway up the sides of the ramekins.
• Step 8: Bake - Transfer the roasting pan to the preheated oven. Bake for 25 to 30 minutes, or until the custards are set but still slightly jiggly in the center.
• Step 9: Cool and Chill - Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. Cover them with plastic wrap and refrigerate for at least 2 hours.
• Step 10: Caramelize the Sugar - When you're ready to serve, sprinkle about 1 to 2 teaspoons of superfine sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy, golden layer.