Crème Brûlée

Warm the heavy cream until just simmering, add the vanilla, and let it steep to infuse the flavors.

Whisk the egg yolks with the sugar gently, without whipping, until the sugar is completely dissolved.

Pour a portion of the warm cream into the egg yolks, stir well, then combine everything with the remaining cream.

Strain the mixture through a fine-mesh sieve into ramekins placed inside a deep baking dish, and pop any bubbles with a toothpick.

Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake at 140–150 °C (285–300 °F) for 40–60 minutes until the center still has a slight jiggle.

Chill in the refrigerator for at least 2–3 hours.