Classic Vanilla Crème Brûlée with a Caramelized Sugar Top

1.Preheat your oven to 325°F (160°C).

2.In a saucepan, combine the heavy cream and vanilla extract. Heat over medium heat until it just begins to simmer, then remove from heat and let it cool slightly.

3.In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

4.Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

5.Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.

6.Place four ramekins in a baking dish and pour the custard mixture evenly into each ramekin.

7.Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.

8.Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

9.Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight for best results.

10.Once chilled, sprinkle an even layer of brown sugar over the top of each custard.

11.Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.

12.Let the crème brûlée sit for a few minutes to allow the sugar to harden before serving.