Step 1: Preheat Oven and Prepare Ramekins

• Preheat your oven to 300°F (150°C).
• Place four 6-ounce ramekins in a baking dish and set aside.

Step 2: Make the Custard

• In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.
• In a saucepan, heat the heavy cream over medium-low heat until it begins to simmer.
• Remove from heat and gradually pour the hot cream into the egg mixture, whisking constantly.
• Stir in the vanilla extract and a pinch of salt.

Step 3: Bake the Custard

• Pour the custard mixture evenly into the prepared ramekins.
• Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.

Step 4: Chill and Caramelize

• Remove the ramekins from the water bath and let them cool to room temperature.
• Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
• Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard.
• Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
• Let the Creme Brulee sit for a minute to allow the caramelized sugar to harden, then serve immediately.