Preheat oven to 325° F.
In a medium saucepan over medium heat, scald the heavy cream.
While the heavy cream is heating, whisk together egg yolks and sugar until the egg yolks lighten in color and are fully combined with the sugar.
Once the heavy cream is scalded, very slowly drizzle the hot cream into the egg yolk mixture, whisking constantly. Slowly drizzling the hot cream will gently temper the egg yolks so they don't scramble.
Add in the vanilla extract/vanilla bean paste and stir to combine.
Place ramekins into a larger baking pan. The custard recipe will fill approximately 4-6 ramekins depending on their size.
Slowly pour the custard into the ramekins, dividing evenly.
Gently place the baking tray with ramekins in the oven. Before closing the oven, pour water around the ramekins, approximately ⅓ to ½ of the way up the ramekins.
Bake for approximately 45 to 50 minutes. Bake time may vary slightly due to the size and shape of the ramekins. The custards will be done when they are set with a slight jiggle in the middle.
Remove the baking pan from the oven and remove ramekins to a cooling rack. Allow to cool to room temperature. Chill in the refrigerator for at least 4 hours.
When ready to serve, sprinkle additional sugar onto the top of the custards. Using a culinary torch, carefully caramelize the sugar on the top of the custard. Allow the caramelized sugar to sit for approximately 1 minute prior to serving to harden.