In a medium saucepan, heat 2 cups of heavy cream over medium heat until it reaches a gentle simmer.

In a large mixing bowl, whisk together 6 egg yolks and ⅔ cup of granulated sugar until pale and slightly thickened.

Gradually add the warm cream to the egg mixture while whisking vigorously to prevent curdling.

Stir in 1 teaspoon of vanilla extract and a pinch of salt into the custard mixture.

Pour the mixture through a fine mesh sieve into 6 ramekins to ensure a silky-smooth custard.

Preheat your oven to 325°F (160°C) and bake the ramekins in a water bath for 30-35 minutes.

Cool the ramekins at room temperature for about 30 minutes then refrigerate for at least 2 hours.

Just before serving, sprinkle about a tablespoon of granulated sugar on top of each custard and caramelize with a kitchen torch.