• Warm the Cream - Pour 2 cups of heavy cream into a saucepan. Let it warm on medium heat, stirring constantly until it simmers. Remove from heat and set aside.
• Mix the Egg Yolks - In a mixing bowl, combine egg yolks, sugar, and vanilla. Whisk until well combined and silky.
• Temper the Eggs - Slowly pour the cream into the egg mixture while mixing constantly to temper the eggs.
• Strain the Mixture - Strain the mixture through a fine-mesh strainer into pourable measuring cups.
• Prepare the Baking Dish - Fill a baking dish with boiling water and place the ramekins carefully in it.

Baking

• Bake the Custard - Pour the mixture into the ramekins (dividing by 5 or 6). Bake in a 150°C (300°F) preheated oven for 30-35 minutes until the edges are set but the middle is jiggly.
• Cool and Refrigerate - Remove from the oven, cool to room temperature, and refrigerate for at least 3 hours.
• Caramelize the Sugar - Before serving, top each creme brulee with a teaspoon of sugar and caramelize it with a torch or by broiling.