Preheat oven to 320F/160C. You will need two ramekins that are 7” long, 5” wide, and 1.5” deep.

Separate the egg yolks from the whites and place the yolks in a mixing bowl.

Add the sugar and vanilla to the yolks and beat until lighter in color.

In a saucepan, add the heavy cream and bring it to a simmer.

Pour half a cup from the heavy cream to the egg mixture while whisking. Pour the rest of the cream to the egg yolk mixture and whisk to combine.

Pour the crème in the ramekins and place in a water bath. Bake the creme for 30 minutes.

Let the crème cool completely, cover with plastic wrap and place in the fridge for at least four hours.

Before serving the crème make the Brulee, sprinkle one tablespoon sugar on the top of the crème and burn the sugar using a torch or place it under your oven’s burner until the sugar is caramelized.

Let the crème Brulee set for 10 minutes before serving.