A simple and elegant crème brûlée dessert with a creamy custard base and a crispy, caramelized sugar top. Easy to make and sure to impress.

2 cups heavy cream

1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)

5 large egg yolks

1/2 cup granulated sugar

1/4 cup light brown sugar (for topping)

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Preheat the oven to 325°F (163°C).
In a saucepan over medium heat, combine the heavy cream and vanilla (scraped seeds and pod if using a vanilla bean). Heat until it just begins to simmer, then remove from heat and let it cool slightly.
In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
Gradually pour the warm cream mixture into the egg yolks while constantly whisking to prevent curdling.
Strain the custard through a fine-mesh sieve into another bowl to remove any curdled egg bits or vanilla pod pieces.
Divide the custard mixture evenly among 4-6 ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
Remove from the water and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy golden top. If you don't have a torch, broil in the oven for 2-3 minutes, watching closely.

For best results, caramelize the sugar just before serving to maintain its crunchy texture.

If you don't have a kitchen torch, the broiler can be used to achieve the crispy top.

Refrigerate the custard for at least 2 hours or overnight before serving.

Use 1 tablespoon vanilla extract as a substitute for the vanilla bean.