2 cups heavy cream
3 large eggs (room temp)
½ cup sugar (+ extra for caramelizing)
¾ tsp vanilla
2 to 3 cups of water

1. Preheat the oven to 300°F. Bring water to a boil.

2. Heat heavy cream in a heavy bottomed saucepan, almost to a simmer, stirring frequently. Do not boil the heavy cream. In a medium bowl, whisk together eggs and sugar thoroughly. Slowly and gradually stir in the hot cream and vanilla to the eggs. Start very slow or you may scramble the eggs. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve.

3. Divide the mixture into 8 (4oz) ramekins and place in a large baking dish. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake for 35 mins. Crème brulees are baked in a water bath to stop the custard from cracking.

4. Once out of the oven, remove from the hot water bath and let cool to room temp. Cover and refrigerate crème brulee until fully cooled and ready to serve.

5. To caramelize the top: Put 1 to 2 tsp sugar on each custard and swirl to spread evenly. Torch the top by moving in a circular pattern until the entire surface is caramelized to a deep amber color. If you are making the crème brulees in advance, make the sugar topping right before serving them. The sugar topping can liquefy if you refrigerate it for very long.