Crack the eggs into a bowl, add sugar and vanilla.

Whisk to dissolve the sugar.

Gradually add the milk while mixing.

Pour the custard mixture into ramekins.

Place the ramekins in a baking dish, then pour water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.

Bake at 320-340°F (160-170°C) for about 30 minutes.

Before serving the crème brûlée, generously sprinkle with brown sugar and caramelize with a kitchen torch.