One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on the day you make them, too; just be sure to chill the custards for at least 3 hours before topping them with sugar.
1-3/4 cups heavy cream
1 vanilla bean or 1 tsp. pure vanilla extract
4 large egg yolks (ideally cool or cold)
1/4 cup plus 2 to 4 tsp. granulated sugar
Pinch of salt
Follow instructions here or watch this (rather shaky!) video:
For Belgian viewers there's alway my buddy Jeroen Meus (in Flemish)