Preheat the oven to 325 degrees F. Prep the baking supplies by finding casserole type dishes that your ramekins can fit into. I usually need to split my 6 ramekins between 2 casserole dishes. The dishes need to be deep enough that you can pour water into the bottom and have it come halfway up the sides of the ramekins. See video for reference.

In a small saucepan, combine the cream and vanilla and bring heat over medium until the liquid gets to a gentle simmer. Remove from the heat and let sit for 10 minutes. Remove the vanilla bean (if using).

In a large bowl, whisk together ½ cup of the sugar and egg yolks for 2 minutes until the yolks are lighter in color and everything is fully combined. Whisking constantly, slowly pour the cream into the egg mixture. Continue to whisk until all of the cream is added and everything is fully combined.

Divide the liquid evenly between the 6 ramekins and place them in the prepared baking dish(es). Boil water and pour it into the baking dish so that it comes halfway up the ramekins.

Bake for 40-45 minutes. The sides of the Crème Brûlée should be lightly set but the middle will still be pretty wiggly (it will firm up in the fridge). See video for reference. Let cool slightly and place in the fridge for at least 2 hours (I really like to do this the night before) and up to a few days.

When ready to serve: divide the remaining ½ cup of sugar evenly among the 6 ramekins and tilt them slightly all around so that the sugar is evenly distributed across the top. Using a kitchen torch, slowly work your way around the tops of the Crème Brûlée so that the sugar crystalizes and hardens, being careful not to burn the tops too much.

Serve immediately and ENJOY!

Vanilla: I also tested this with 1 teaspoon of vanilla bean paste and that worked well!

Storage: Leftovers can be stored and enjoyed later. Wrap each ramekin with plastic wrap and place them in your fridge. This will keep for up to about 3 days. It’s best to add the sugar topping just before serving, so it is nice and crusty. If you know that you will have leftovers, wait to add that just before serving.

You can make Crème Brûlée without a kitchen torch but by broiling it in the oven. It won’t turn out quite as good but is definitely doable in a pinch. Turn your oven to high broil and let it preheat for a few minutes. Place the Crème Brûlée on a baking sheet on the top shelf of the oven and broil for 2-10 minutes, watching it VERY closely so it doesn’t burn. Every oven’s broiler is so different, so I recommend keeping an eye on it the whole time. It’s done once the sugar has melted and starts to caramelize.