This recipe takes about 45 minutes to make.
Combine egg yolks, sugar, and salt. Start off by separating the egg yolks from the whites. Then add the granulated sugar and pinch of salt to the egg yolks and whisk thoroughly with a large balloon whisk. Then set them aside.
Simmer the heavy cream. In a medium saucepan, simmer the heavy cream over medium heat. Then remove the hot cream from the cooktop and VERY slowly pour the cream over the egg mixture while constantly mixing with a whisk.
Add the vanilla. Once the cream is mixed in, whisk in the vanilla extract.
Sieve the custard. Then pour the custard into a spouted measuring cup while straining it through a fine-mesh sieve. This will catch any clumps of eggs that might have cooked.
Prep the ramekins. Line the bottom of a deep 9×13 inch baking dish with a tea towel and place the ramekins on top. Boil water, then carefully pour it into the baking dish. Now evenly distribute the custard between the ramekins.
Bake. Preheat your oven to 325 degrees Fahrenheit and gently transfer the baking dish to the middle rack of the oven. Bake for about 25-30 minutes. The edges will be set and the center of the creme brulee should still have a little jiggle when shaken.
Cool. Once the custards are cooled to room temperate, cover them with plastic wrap and let them chill in the fridge for at least 4 hours, or up to 4 days.
Add sugar to the custard. Add a thin layer of sugar to the custard, tapping and shaking the ramekin to evenly distribute it.
Torch the top. Now begin caramelizing the sugar with a chefs torch, making sure to constantly move the torch to avoid burning one area. Once you have a deep amber color, you are done! Give the sugar a minute to harden before cracking into the creme brulee with a spoon.