• Preheat oven to 300
• Heat cream on low until bubbles appear around the edge; don’t boil
• Whisk eggs until pale in color and light & fluffy or use a hand or stand mixer
• Gradually add in sugar & vanilla
• Add the cream a little at time, whisking constantly

Getting the Crème Brûlée in the oven can be a bit tricky

• Heat water in kettle (not boiling)
• Place 6 ramekins on thin tea towel in roasting pan
• Pour crème mixture evenly into ramekins
• CAREFULLY add hot water to the pan without spilling onto the ramekins
• Bake until edges are set and center barely wobbles; approximately 45-50 minutes
• Gently remove from oven; avoid spilling water onto ramekins
• Using a flexible spatula, remove each ramekin and set on wire rack to cool
• Let cool to room temperature and then refrigerate for at least 3 hours or overnight

Now the Fun Part - Brûlée (To Burn in French)

• Evenly layer approximately 1 tbsp of fine granulated sugar onto the tops
• Using a culinary torch, hold the flame until it just touches the surface. Start at the center and work out toward the edges.