See How to Easy Make Mouthwatering Crème Brûlée

Preheat your oven to 300°F (150°C).

Whisk 4 egg yolks and 1/4 cup of sugar, until the mixture becomes pale and thick.

Gently heat 1 cup of heavy cream until it’s just below boiling point. Do not let it boil.

Remove the saucepan from the heat and let it sit for a minute.

Gradually pour the hot cream into the egg mixture, whisking constantly to avoid curdling.

Stir in 1 tsp of vanilla extract.

Strain the mixture through a fine mesh sieve into another bowl to remove any lumps.

Divide the custard mixture evenly among the ramekins and place them in a baking dish.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 40–45 minutes or until the custards are set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature, then chill in the refrigerator for at least 2 hours.

Before serving, sprinkle 1 tsp of brown sugar evenly over each custard.

Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust.

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