1. Preheat oven to 325°F (163°C).
2. In a small saucepan, heat heavy cream over medium heat until hot but not boiling (small bubbles form at edges). Remove from heat.
3. In a large bowl or glass measuring cup, whisk egg yolks, sugar, and vanilla until smooth and slightly pale.
4. Temper the eggs: Slowly pour hot cream into yolk mixture, a little at a time, while whisking constantly to prevent curdling.
5. Strain mixture through a fine-mesh sieve for ultra-smooth texture (optional but recommended).
6. Divide evenly among four 7–8 oz ramekins. Wider, shallower ramekins work best.
7. Place ramekins in a large baking dish. Carefully pour hot water into the dish until it reaches ¾ up the sides of the ramekins.
8. Bake for 30–45 minutes, until edges are set but centers still jiggle slightly.
9. Remove ramekins from water bath. Cool to room temperature.
10. Cover and refrigerate for at least 2 hours (or up to 3 days).
11. Just before serving, sprinkle 1 tbsp sugar evenly over each custard.
12. Caramelize:

– With torch: Hold flame 2–3 inches away, moving in circles until sugar melts and turns golden brown.

– With broiler: Place ramekins on a baking sheet and broil 1–2 minutes until bubbly and amber (watch closely).

13. Let sit 1–2 minutes to harden, then serve immediately.