In a medium pot, combine heavy whipping cream and half-and-half, heating gently until tiny bubbles appear along the edges, about 5-7 minutes.

In a mixing bowl, beat together the egg yolks, granulated sugar, and vanilla extract until smooth, about 2-3 minutes.

Gradually pour the hot cream into the egg mixture while whisking continuously.

Using a fine mesh sieve, strain the custard into a clean bowl to remove any solids.

Pour the custard mixture into individual ramekins and place them in a baking dish filled with hot water halfway up the ramekins.

Preheat your oven to 350°F and bake the custards for 32-36 minutes, until slightly jiggly in the center.

Let the ramekins cool at room temperature for 15 minutes, then refrigerate for at least one hour.

Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize using a kitchen torch.