How to make Creme Brûlée:
Pour your cream into a small saucepan and heat it over medium heat — you want it to be hot but never boiling.
Meanwhile, whisk together your egg yolks and sugar.
When the cream is hot, stir in the vanilla, and gradually whisk the hot cream into the egg yolks, whisking vigorously.
Pour the custard into some ramekins (you can use a variety of sizes, just note that a shallower ramekin will require less bake time, and a deeper ramekin.
Bake until the top is set but the filling is slightly jiggly.
Let it cool, then chill completely.
Just before serving, top with sugar and caramelize it for that great crunch!