Set the oven to 325°F (165°C).

In a saucepan over medium heat, warm the heavy cream until it just begins to simmer.

Remove from heat and stir in the vanilla extract.

In a mixing bowl, whisk together the eggs and granulated sugar until well combined.

Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.

Pour the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.

Place four 6-ounce (180 ml) ramekins in a baking dish.

Evenly distribute the custard mixture among the ramekins.

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven.

Bake for 30-35 minutes, or until the custards are set but still slightly wobbly 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