Preheat your oven to 325°F (165°C).

In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer.

In a separate bowl, whisk together the egg yolks and 1/2 cup of sugar until well blended.

Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.

Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 40-45 minutes, until the custard is set but still slightly jiggly in the center.

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

Before serving, sprinkle 2 tablespoons of sugar evenly over the top of each custard and caramelize with a kitchen torch until the sugar turns into a golden brown crust.