1 quart (1 Liter) heavy cream
1 vanilla bean, split and scraped, or 1 tsp (5ml) vanilla extract
1/2 cup (65 grams) white sugar, plus extra for caramelizing
7 large egg yolks
Boiling water
Preheat the oven to 385 degrees F (190 degrees C).
Place the cream and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce/200 ml) ramekins.
Place the ramekins into a large cake pan or roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 35-40 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours to set properly. If prepping for next day, cover with cling film after cool to the touch.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Sprinkle sugar and spread evenly on top. For different texture, use demerara sugar, being extra careful with the torch due to the added molasses content and burning.
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. If a torch is not available, preheat oven to broil, set rack to highest position, and place ramekins on a cookie sheet in oven for no more than 1 min.