Creme Brulee

Directions

• Preheat the oven to 150°C.
• In a medium bowl, beat the egg yolks with the sugar until you obtain a creamy and homogeneous mixture.
• In a pan, heat the cream until it starts to boil. 
  Do not let it boil completely.
• Remove the pan from the heat and gradually add the hot cream to the egg yolk and sugar mixture, stirring constantly to prevent the yolks from cooking.
• Add the vanilla extract and mix well.
• Pass the mixture through a fine sieve to remove any lumps or air bubbles.
• Distribute the mixture into ramekins (small bowls or refractory containers) of an appropriate size.
• Place the ramekins in a large baking dish and pour boiling water into the baking dish to create a double boiler. 
  The water should reach about half the height of the ramekins.
• Place in the oven and bake for about 30 to 40 minutes or until the edges are firm and the center is still a little wobbly.
• Remove the ramekins from the water bath and cool to room temperature.
• Then refrigerate for at least 2 hours or overnight to allow the creme brûlée to cool and set even further.
• Before serving, sprinkle a thin, even layer of granulated sugar over the surface of each creme brûlée. 
  Use a culinary torch to caramelize the sugar until it is golden and crunchy.
• Serve immediately and enjoy!