Step 1: Preparing the Custard Preheat the oven to 325°F (160°C). In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined.

Step 2: Adding the Cream In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and slowly pour the hot cream into the egg yolk mixture, whisking constantly.

Step 3: Infusing the Vanilla Add the vanilla extract to the cream and egg mixture and stir until combined. Let the mixture sit for 5-10 minutes to allow the flavors to infuse.

Step 4: Baking the Custard Place the ramekins in a baking dish and carefully pour the custard mixture into each ramekin. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

Step 5: Chilling and Caramelizing Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight. Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crispy.

Step 6: Serving Serve the Creme Brulee immediately after caramelizing the sugar topping. Enjoy!