Preheat the Oven:
Preheat your oven to 300°F (150°C). Place six ramekins on a towel in a deep roasting pan.

Prepare the Custard:

• In a saucepan, combine the heavy cream and white sugar. Stir until the sugar dissolves and the mixture is hot but not boiling.
• In a separate bowl, whisk together the egg yolks, vanilla extract, and Irish cream liqueur.
• Gradually add one-third of the hot cream mixture to the egg mixture while whisking continuously to temper the eggs.
• Slowly add the rest of the hot cream mixture, whisking until fully combined.

Bake the Custards:

• Pour the custard mixture evenly into the prepared ramekins.
• Fill the roasting pan with boiling water until it reaches halfway up the sides of the ramekins.
• Bake for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.

Cool and Refrigerate:

• Remove ramekins from the water and let them cool to room temperature (about 1 hour).
• Cover and refrigerate for at least 4 hours or until fully chilled.

Caramelize the Sugar:

• Before serving, sprinkle a teaspoon of superfine sugar over the top of each custard.
• Using a kitchen torch, caramelize the sugar by making short passes over the surface until it turns deep brown and forms a crispy crust.
• Alternatively, place the ramekins under a broiler set to high for 2-3 minutes, watching closely to prevent burning.

Serve:
Let the caramelized sugar harden for a minute before serving.