Preheat your oven to 325°F (160°C).

In a medium saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves and the cream is warm but not boiling.

In a mixing bowl, whisk together the egg yolks and vanilla extract until well combined.

Slowly pour the warm cream mixture into the egg yolks while whisking continuously.

Strain the custard through a fine-mesh sieve into another bowl.

Divide the custard mixture evenly among the ramekins.

Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

Bake in the preheated oven for 30 to 40 minutes, or until the edges are set but the center is still slightly jiggly.

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

Refrigerate for at least 2 hours or overnight to fully set.

Just before serving, sprinkle brown sugar on top of each custard and caramelize with a kitchen torch or under the broiler.