Simple Crème Brûlée

Preheat the oven to 325°F (160°C) and place four ramekins in a baking dish.

Heat the heavy cream in a saucepan over medium heat until small bubbles form around the edges, about 3-4 minutes; do not boil.

Whisk together the egg yolks and sugar in a bowl until the mixture is pale and thick, about 2 minutes.

Slowly pour the warm cream into the egg mixture while whisking constantly to temper the yolks and prevent scrambling.

Stir the vanilla into the custard until fully combined.

Strain the custard through a fine-mesh sieve into a pitcher to remove any lumps or bits of cooked egg white.

Pour the custard evenly into the four ramekins, then place the baking dish on the oven rack and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake in the water bath for 30-35 minutes until the custards are set at the edges but still slightly jiggly in the center.

Remove the ramekins from the water bath and refrigerate for at least 2 hours until completely chilled.

Just before serving, sprinkle a thin, even layer of sugar over the top of each crème brûlée.

Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar turns golden brown and hardens into a crisp crust.