Preheat Oven: Preheat your oven to 325°F (160°C) and place 4-6 ramekins in a baking dish.
Heat Cream: In a saucepan, heat 2 cups of heavy cream with the seeds from 1 vanilla bean (or 1 teaspoon vanilla extract) until it just starts to simmer. Remove from heat.
Whisk Egg Yolks: In a mixing bowl, whisk 5 large egg yolks and 1/2 cup granulated sugar until pale and thick.
Combine Mixtures: Slowly pour the warm cream into the egg yolk mixture, whisking constantly. Strain the mixture through a fine mesh sieve.
Fill Ramekins: Divide the custard mixture evenly among the ramekins.
Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until set but slightly jiggly.
Chill: Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
Caramelize Sugar: Sprinkle a thin layer of sugar over each custard. Use a kitchen torch or broiler to caramelize the sugar until golden and crispy. Serve immediately.