Preheat your oven to 325°F (160°C). Place six ramekins or ceramic dishes in a deep baking dish and set aside.

In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy. This will help create a smooth and silky custard.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.

If using a vanilla bean, split it lengthwise and scrape the seeds into the cream using the back of a knife. Add the vanilla bean pod to the cream for extra flavor. Alternatively, you can use pure vanilla extract.

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process, known as tempering, helps gradually raise the temperature of the eggs without cooking them too quickly.

Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles. This step ensures a smooth and silky texture for your creme brulee.

Bake the creme brulee in the preheated oven for 45-55 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

Remove the creme brulee from the oven and let it cool to room temperature. Transfer the ramekins to the refrigerator and chill for at least 2 hours, or until thoroughly chilled.

Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.