Easy Creme Brulee

Preheat the oven to 300 degrees F.

In a bowl, combine the heavy cream, egg yolks, granulated sugar, and vanilla extract. Whisk together until the mixture is a consistent color and the sugar has dissolved.

Divide the creme brulee mixture between individual 7-ounce size ramekins. Carefully set the ramekins in a larger baking pan, making sure they are spaced apart.

Place the pan in the oven. Carefully pour hot water into the outer pan so that it comes halfway up the sides of the ramekins (do not let any water get into the ramekins).

Bake the creme brulee at 300 degrees F for 45 minutes to an hour (the temperature of the water bath will affect the actual cooking time). Start checking the ramekins after 45 minutes (it could take up to 1 1/2 hours total). They are done when a knife inserted in the middle comes out clean.

When cooked through, carefully remove the ramekins from the baking pan and place on a wire rack to cool for 15 minutes. Then, place the ramekins in the refrigerator and chill for 6 hours or overnight.

Sprinkle a thin, even layer of the brown sugar over the tops of each ramekin. Using a kitchen torch, melt the brown sugar until it just starts to bubble. If you do not have a kitchen torch, place the ramekins under a preheated broiler for 1-2 minutes or until the sugar is caramelized.

Serve the creme brulee immediately.