Step 1: Prepare the Custard Preheat the oven to 325°F (165°C). In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and stir in 1/4 cup of granulated sugar and vanilla extract until dissolved.

Step 2: Beat the Egg Yolks In a separate bowl, whisk the egg yolks until well combined. Slowly pour the hot cream mixture into the egg yolks while whisking continuously. This will temper the egg yolks and prevent them from curdling.

Step 3: Strain the Mixture Strain the custard mixture through a fine-mesh sieve to remove any lumps or impurities. Divide the mixture among 4 ramekins or oven-safe bowls.

Step 4: Bake in a Water Bath Place the ramekins in a baking dish and pour hot water into the dish, about halfway up the sides of the ramekins. This creates a water bath and helps prevent the custard from curdling. Carefully transfer the baking dish to the preheated oven.

Step 5: Bake until Set Bake for about 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight, to chill and set completely.

Step 6: Caramelize the Sugar Sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust. If you don't have a kitchen torch, you can also use the broiler in your oven. Be careful not to burn the sugar.

Step 7: Serve and Enjoy Once the sugar has caramelized, let the Crème Brûlée stand for a few minutes to allow the crust to harden. Serve immediately and enjoy the creamy and crunchy dessert!