Preheat the oven to 325°F (160°C).

In a saucepan, combine heavy cream, whole milk, and vanilla bean paste. Heat over medium until just simmering.

In a mixing bowl, whisk together egg yolks and sugar until pale and thick.

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Strain the mixture through a fine-mesh sieve into a clean bowl.

Divide the custard mixture among ramekins.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 30-40 minutes, until the custards are set but still slightly jiggly in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle 1 tablespoon of granulated sugar on top of each custard.

Using a kitchen torch, carefully caramelize the sugar until it forms a hard, golden crust.

Let the caramelized sugar cool for a few minutes before serving.