Preheat your Oven to 325°F. Set 6 shallow Ramekins (about 4–6 oz each) in a deep Roasting Pan or Baking Dish large enough to hold them without touching. Bring a Kettle of water to a boil.

In a medium Saucepan over medium-low heat, warm the 2 cups heavy cream with the pinch of 1 pinch salt (and 1 whole vanilla bean split and scraped seeds + pod, if using) until it just begins to steam and small bubbles form around the edges — do NOT let it boil. Remove from heat. If using a 1 whole vanilla bean split and scraped, let it steep in the 2 cups heavy cream for 10 minutes, then remove the pod.

In a large Mixing Bowl, Whisk together the 5 egg yolks large eggs, yolks only, room temperature and ¼ cup of ½ cup granulated sugar divided — ¼ cup for custard, ¼ cup for topping until the mixture is pale yellow and slightly thickened, about 2 minutes. Do not over-whisk — you want it smooth, not frothy.

Slowly temper the warm 2 cups heavy cream into the 5 egg yolks large eggs, yolks only, room temperature mixture: while Whisk constantly, pour the 2 cups heavy cream in a thin, steady stream a little at a time. This gradually raises the temperature of the 5 egg yolks large eggs, yolks only, room temperature without scrambling them. Once all the 2 cups heavy cream is incorporated, stir in the 1 tsp pure vanilla extract (if not using a 1 whole vanilla bean split and scraped).

Pour the custard through a Sieve into a large Measuring Cups or Pitcher (Large) with a pour spout — this removes any bits of cooked 5 egg yolks large eggs, yolks only, room temperature and ensures a perfectly smooth custard. Skim off any foam on the surface with a Wooden Spoon.

Evenly ladle or pour the custard into the 6 Ramekins. Place the Roasting Pan in the Oven, then carefully pour the boiling water into the Roasting Pan until it reaches halfway up the sides of the Ramekins. This water bath (bain-marie) ensures gentle, even cooking and prevents the custard from cracking.

Bake at 325°F for 40–45 minutes, until the custards are set around the edges but still have a slight, uniform jiggle in the center (like Jell-O — not sloshy). Start checking at 35 minutes, as Oven temperatures vary. Do not overbake or the texture will be grainy.

Carefully remove the Ramekins from the water bath using Tongs or a folded Kitchen Towel. Set them on a Wire Rack and let cool to room temperature, about 30 minutes. Then cover each Ramekins loosely with Plastic Wrap and refrigerate for at least 4 hours, or overnight. The custard must be completely cold before brûléeing.

When ready to serve, remove the Ramekins from the fridge. Pat the surface of each custard dry with a paper towel if any condensation has formed. Sprinkle an even layer of ½ cup granulated sugar divided — ¼ cup for custard, ¼ cup for topping (about 1½ to 2 teaspoons) over each custard, then tilt and tap the Ramekins to spread it into a thin, uniform layer.

Using a Kitchen Torch, hold the flame 2–3 inches from the ½ cup granulated sugar divided — ¼ cup for custard, ¼ cup for topping surface and move it in slow, circular motions. The ½ cup granulated sugar divided — ¼ cup for custard, ¼ cup for topping will melt, bubble, and caramelize to a deep amber color. Stop just before it looks done — it will continue cooking for a few seconds after the flame is removed. Let the caramel set and harden for 1–2 minutes before serving. Serve immediately for the best crack.