Set your oven to 325°F (163°C).

Pour the cream into a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod as well. Heat over medium-low until hot but not boiling. If you're using vanilla extract, just warm the cream and add the extract later.

In a bowl, whisk together the egg yolks and ½ cup of sugar until well blended and it starts to lighten in color.

Remove the vanilla bean pod from the cream. Gradually add the cream to the yolk mixture, stirring constantly. If using vanilla extract, add it now.

Place your Emile Henry ramekins in a large baking dish. Pour the mixture into the ramekins.

Fill the baking dish with boiling water halfway up the sides of the ramekins. Bake for 45 to 50 minutes, until the custard is set but still trembling in the center.

Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours.

Before serving, sprinkle about a teaspoon of sugar on top of each custard. Use a kitchen torch to melt the sugar and form a crispy top. Allow the Crème Brûlée to sit for a minute before serving.