Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat until it is just about to boil. Remove it from the heat and set aside.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Slowly pour the hot cream into the egg mixture while whisking constantly.
Stir in the vanilla extract and a pinch of salt until well combined.
Strain the custard through a fine-mesh sieve into another bowl or measuring cup.
Place your ramekins in a baking dish. Pour the custard mixture into each ramekin, filling them about three-quarters full. Pour hot water into the baking dish around the ramekins, ensuring the water reaches halfway up the sides.
Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the centers are slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or overnight.
When ready to serve, sprinkle superfine sugar over the top of each custard and caramelize it using a kitchen torch or broiler.
