1 pt or 473 ml of heavy whipping cream
4 extra large or 5 large sized egg yolks
3 tbsp of sugar + 1/3 cup of sugar (increase sugar amt if you like sweeter palate)
1 tsp of vanilla essence
1-2 cups of boiling water for a water bath
1. Preheat oven to 300 degrees Fahrenheit.
2. Pour heavy cream and 3 tbsp of sugar into a saucepan. Heat saucepan over medium heat. Keep stirring cream mixture until small bubbles emerge on the edges of pan, about 6-7 minutes. Turn off heat.
3. In a mixing bowl, beat egg yolks and vanilla essence until smooth. Drizzle cream mixture into egg yolks, little by little, beating continuosly until well blended. Strain mixture through a fine sieve into another bowl. Divide mixture among the ramekins.
4. Arrange ramekins in a baking pan and place in the preheated oven. Fill pan with boiling water to 1 inch up the sides of ramekins. Cover ramekins loosely with aluminum foil. Bake for 25-30 minutes until custard is set. Chill in fridge for at least an hour or overnight.
5. Now, the fun part. Sprinke remaining sugar evenly over top of cooled custards. Using the creme brulee torch, move the flame in a circular motion over the sugar until it is bubbly and turned golden brown. Lastly, grab a spoon and take your time to enjoy a piece of heaven.