Start by preheating the oven to 300°F (150°C) and boiling a large kettle of water.

Pour the heavy whipping cream into a small pot. Bring the cream to a simmer over medium heat for 2 minutes, stirring often to prevent burning. Set aside.

Meanwhile, whisk egg yolks and 25 grams (2 tablespoons) of granulated sugar in a medium bowl until the mixture is thickened and pale yellow, about 2-3 minutes.

While whisking vigorously, pour a small splash of the hot cream into the egg mixture to temper the eggs. Once tempered, slowly whisk in the remaining cream until the custard is well-combined.

Strain the custard into another mixing bowl through a fine-mesh sieve to remove any lumps. Then, add the vanilla bean paste or extract, stirring just until the mixture is well-combined

Then, divide the custard evenly between two ramekins. Place the ramekins in a small cake pan or small baking sheet. Place the pan in the pre-heated oven and immediately pour the boiling water in the pan around the ramekins to create a water bath. Make sure you don't pour any water inside the actual ramekins! You want the water to come about halfway up the ramekins.

Bake the custard, checking for doneness around 30-35 minutes. The crème brûlée is done when the edges are set but the centers are still a bit jiggly, like Jell-O. Do not let the custard boil or brown! When they are done, remove the crème brûlées from the oven by sliding a large spatula under each ramekin. Let them cool on a wire rack at room-temperature for about 1 hour. Then, refrigerate for at least one more hour, or overnight, to chill completely.

Right before serving, sprinkle each chilled custard with about 12 grams (1 tablespoon) of superfine or granulated sugar. Using a kitchen torch, caramelize the sugar until it's melted and golden-brown. Let the caramel set, and then top with berries or chocolate curls, if desired. Enjoy right away!