Creating the perfect crème brûlée is easier than it seems. Follow these simple steps to make this amazing dessert:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract.
3. Prepare Egg Mixture: In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly pale.
4. Combine Mixtures: Gradually pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.
5. Strain Mixture: Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth texture.
6. Fill Ramekins: Place six ramekins in a baking dish. Pour the custard into the ramekins, filling them about three-quarters full.
7. Create a Water Bath: Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins. This water bath helps cook the custard evenly.
8. Bake: Bake in the preheated oven for 40-45 minutes or until the custards are set but still slightly jiggly in the center.
9. Cool: Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 1-2 hours or overnight.
10. Caramelize Sugar: Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.