Preheat the oven to 325°F (163°C). Arrange six ramekins in a deep baking dish. Boil water separately for a water bath.

Heat the cream: In a medium saucepan, warm 2 cups of heavy cream over medium heat until small bubbles form along the edges. Do not boil. Remove from heat.

Mix egg yolks and sugar: In a bowl, whisk together 5 large egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.

Temper the eggs: Slowly pour the warm cream into the egg mixture, whisking continuously to prevent scrambling.

Strain the custard: Pour the mixture through a fine mesh sieve for a smoother texture.

Bake in a water bath: Divide the custard into the ramekins. Pour the boiled water into the baking dish until it reaches halfway up the ramekins. Bake for 30-35 minutes, or until set but slightly jiggly in the center.

Cool and refrigerate: Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours (preferably overnight).

Caramelize the sugar: Sprinkle superfine sugar evenly over each custard. Use a kitchen torch to caramelize until golden brown. Alternatively, broil for 1-2 minutes in the oven, watching closely to avoid burning.

Serve immediately and enjoy!