Pour the heavy cream and vanilla extract into a saucepan. Bring to a boil.

In a mixing bowl, whisk the egg yolks with the granulated sugar. Slowly pour the hot cream over the mixture while whisking.

Tip: Save the egg whites for another dessert, like making meringue or chocolate mousse.

Pour the mixture into ramekins. Place them on a baking sheet with a small amount of water to create a water bath. Bake for 25 minutes at 320°F (160°C).

Once baked, let the custards cool, then refrigerate for at least 4 hours.

When set, sprinkle the tops with brown sugar and caramelize with a kitchen torch.

And that's it! See you soon 🤗