Preheat the oven to 325°F (165°C).

Prepare the ramekins: Place 4–6 small ramekins in a deep baking dish.

Heat the cream: In a saucepan, combine 2 cups of heavy cream with 1 vanilla bean (split and scraped) or 1 teaspoon of vanilla extract. Heat over medium-low, stirring occasionally, until it just begins to simmer. Remove from heat and let the vanilla infuse for 10 minutes.

Prepare the egg mixture: In a bowl, whisk together 5 large egg yolks and ½ cup granulated sugar until pale and slightly thickened.

Temper the egg yolks: Gradually add the warm cream to the egg mixture, whisking constantly to prevent curdling. Do this slowly to ensure the custard stays smooth.

Strain the mixture (optional): For an ultra-smooth custard, strain the mixture through a fine mesh sieve to remove any cooked egg bits or vanilla pod remnants.

Pour the custard: Divide the custard evenly into the prepared ramekins, leaving a small gap at the top.

Prepare the water bath: Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.

Bake the custard: Bake for 30–40 minutes, or until the custard is set but still slightly jiggly in the center.

Cool the custard: Remove the ramekins from the water bath and let them cool to room temperature.

Chill the custard: Refrigerate for at least 2 hours, or up to 2 days, to fully set.

Add sugar topping: Just before serving, sprinkle 1–2 teaspoons of granulated sugar evenly over the surface of each custard.

Caramelize the sugar: Use a culinary torch to caramelize the sugar. Hold the torch a few inches above the surface, moving it in circular motions until the sugar melts and forms a golden, glassy crust. (Alternatively, place the ramekins under a broiler on the top rack for 1–2 minutes, watching carefully to prevent burning.)

Serve: Let the custard sit for 5 minutes after torching to cool slightly. Garnish with fresh berries, mint leaves, or edible flowers if desired, and serve immediately.