Preheat your oven to 300°F (150°C).

Pour the heavy cream into a saucepan and heat over medium heat until it begins to simmer. Do not boil. Once you see bubbles around the edges, remove from heat and set aside.

In a large bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is smooth and silky.

Slowly pour the warmed cream into the egg mixture, whisking constantly to prevent the eggs from curdling.

Strain the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg bits.

Divide the custard evenly among four 6-ounce oven-safe ramekins.

Place the filled ramekins into a deep baking dish. Carefully pour boiling water into the dish, filling it about one-third of the way up the sides of the ramekins. This helps the custard cook gently and evenly.

Bake the crème brûlées for 30-35 minutes, or until the edges are slightly set but the centers still jiggle when gently shaken.

Remove the ramekins from the water bath and allow the custards to cool to room temperature. Once cool, transfer them to the refrigerator and chill for at least 2 hours.

When ready to serve, sprinkle about 1 teaspoon of sugar over the top of each creme brulee. Using a kitchen torch, melt and caramelize the sugar by moving the flame in a slow, circular motion until you achieve a golden, glass-like crust.

Allow the caramelized tops to cool for a minute or two to harden before cracking into them. Serve and enjoy!