Method

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1. Preheat the oven to 160°C or 325°F.
2. Heat the cream until it simmers, then set it aside to keep it warm.
3. Meanwhile, whisk together the egg yolks, vanilla paste, and sugar.
4. Slowly pour the hot cream into the egg mixture, stirring well to combine.
5. Pour the mixture into ramekins and place the ramekins in an ovenproof dish.
6. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
7. Carefully place the dish in the oven and bake for approximately 25 minutes, or until the custard is almost set and still slightly jiggles in the center.
8. Remove the ramekins from the water bath and let them cool for at least 12 hours.
9. Just before serving, sprinkle sugar (about 1 teaspoon per ramekin) on top and caramelize it using a butane torch or by broiling in the oven on the highest rack. Keep a close eye on the crème brûlée during this process as it happens quickly!

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**Chef's Tip**

Crème brûlée is a simple dessert that you can keep in the refrigerator for several days. When it's time to serve, take out only the number of ramekins you need for the guests you have. Remember, for a perfectly crisp caramelized top, there should be a significant temperature contrast between the very cold custard and the sugar you melt on its surface. Complete cooling is a crucial step not to be overlooked!

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