1. Preparing the Custard Base:
Begin by preheating your oven to 325°F. In a saucepan over medium heat, warm the heavy cream and vanilla extract until the mixture just begins to simmer. Once it reaches this point, remove it from the heat and set it aside to cool slightly. This step allows the vanilla to infuse the cream, creating a rich, aromatic base for the custard.

In a separate mixing bowl, combine the egg yolks and granulated sugar. Using a whisk or an electric mixer, beat the mixture for about five minutes, until it becomes pale and thick. This process not only incorporates air into the yolks but also dissolves the sugar, ensuring a smooth custard texture.

2. Combining the Mixtures:
The next step is to temper the egg yolks. Slowly add the warm cream mixture to the beaten yolks, a little at a time, while continuously whisking. This gradual process prevents the eggs from scrambling, ensuring a creamy and cohesive custard. Once fully combined, your custard mixture is ready to be poured into the ramekins.

3. Preparing the Ramekins and Water Bath:
Divide the custard mixture evenly among four ramekins. Place the ramekins in a large baking dish, ensuring they are spaced apart. Carefully pour hot water into the dish, filling it until it reaches about three-quarters of the way up the sides of the ramekins. This water bath creates a moist environment in the oven, which helps the custard cook evenly and prevents it from cracking.

4. Baking the Custard:
Bake the custards in the preheated oven for 30-35 minutes. You’ll know they are done when the edges are set, but the centers still jiggle slightly when gently shaken. For precision, you can check the internal temperature—it should read 170°F. Once baked, carefully remove the ramekins from the water bath and let them cool completely at room temperature. Cover each ramekin with plastic wrap and refrigerate for at least four hours, or overnight, to allow the flavors to meld and the custard to set fully.

5. Creating the Caramelized Topping:
When you’re ready to serve the Crème Brûlée, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, caramelize the sugar until it melts and turns a golden amber color. If you don’t have a torch, you can achieve similar results by placing the ramekins under a broiler for a few minutes. Let the caramelized sugar cool and harden before serving.