Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Ingredients: In a bowl, combine graham cracker crumbs, sugar, and cinnamon.

Shape the Crust: Firmly press the mixture into a 9-inch pie dish, ensuring it covers both the bottom and sides evenly. Use the back of a spoon or a flat glass to pack it down tightly.

Bake the Crust: Place the crust in the oven and bake for 8-10 minutes. Once done, take it out and allow it to cool completely before proceeding.

Heat Cream: In a saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat until just steaming. Do not let it boil. Remove from heat and let the vanilla steep if using a bean.

Blend the Egg Yolks and Sugar: In a mixing bowl, combine the egg yolks and sugar, whisking until the mixture turns light and creamy.

Temper the Eggs: Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid cooking the eggs.

Fill the Crust: Strain the custard mixture through a fine mesh sieve and pour it into the cooled pie crust.

Bake in Water Bath: Place the pie dish in a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the pie dish.

Bake: Bake at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center jiggles slightly.

Cool and Chill: Remove from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.

Make the Sugar Topping: Evenly distribute a layer of light brown sugar over the chilled custard.

Torch the Sugar: Using a kitchen torch, caramelize the sugar until it forms a golden, crisp layer. Let it cool for a minute to set.