Preheat: your oven to 325°F (162°C).
Mix egg yolks and sugar: In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes smooth and light in color.
Heat the cream: Pour the heavy cream and vanilla (bean or extract) into a saucepan and heat until just simmering. Do not boil.
Temper the yolks: Gradually add the hot cream to the egg yolk mixture, stirring continuously to prevent curdling.
Strain the mixture: To ensure a smooth custard, strain the mixture through a fine sieve into a pouring jug.
Fill the dishes: Pour the custard into Emile Henry Crème Brûlée dishes, filling them nearly to the top.
Bake in a water bath: Place the dishes in a baking tray and fill the tray with boiling water halfway up the sides of the dishes. Bake for 40-45 minutes until the custard is just set but still trembling in the center.
Cooling and Setting: Let the mixture cool at room temperature before chilling in the refrigerator for a minimum of two hours.
Caramelize the top: Sprinkle a thin layer of sugar over the custard and use a kitchen torch to melt the sugar until caramelized.