• Preheat oven to 150ºC (300ºf)
• Put the egg yolks and sugar into a large bowl. Mix (or whisk) until the sugar is completely dissolved. At this point, the mixture should be thick and pale yellow.
• Add the cream and vanilla extract to the bowl and mix them in thoroughly.
• Strain the mixture into a bowl. The strainer will remove any clumps in the mixture. Use a spoon to skim off any foam or bubbles.
• Divide the mixture among 6 ramekins (see note on ramekins below).
• Place the ramekins in a large pan and add water to the pan. The water should be about half the height of the ramekin. Make sure that you don't spin any water into the ramekins. Some people put hot water (e.g. heat some up in a hot water kettle) into the pan instead of cold water. This shortens the cooking time and in some cases (depending on your ramekin) gives a more even finish. 
• Put the pan in the preheated oven until the custard is set at the edges of the ramekins but still loose in the centre . In other words, the custard should be firm at the edge of the ramekins, but like jello in the centre. This will take about 50-60 minutes, with the exact time depending on the shape and size of the ramekins.  
• Remove from the oven. Take the ramekins out of the pan and allow them to cool for at least 2 hours.
• When ready to serve, sprinkle the remaining sugar over the tops of each custard (the sugar should be divided evenly among the 6 ramekins).
• Melt the sugar until it starts to caramelise (the sugar turns brown, but not black). This is best done with a small hand-held torch. If you don't have a torch, put them under the oven grill until the sugar caramelises.
• Put the ramekins back into the fridge for a few minutes before serving, to allow them to cool.

This dish can be prepared in advance and stored for up to 2 days in a refrigerator. In this case, complete all the steps except for adding the sugar to the top and caramelising it; which should be done just before serving. This last step cannot be done in advance, as the moisture in the custard will be absorbed by the sugar, which will then go soft. This is undesirable, as part of the enjoyment of this dessert is the contrast between the hard sugar and the soft cream underneath.

If storing in the fridge, after cooking allow the ramekins to cool outside and once cool cover with cling film (plastic film) to keep fresh. Them put in the refrigerator. Of course, remove the film when you are ready to add the caramelise sugar and serve.

Traditionally, this dish is served at room temperature. Consequently, if you are making it on the day you are serving, allow a couple of hours for it to cool from the oven. Alternatively, if you have prepared it a day or two in advance, remove it from the refrigerator before you sit down to eat, so that it will have time to warm up before desert time. If it happens to be a bit too warm or too cold, don't worry as it will still taste good.

If you would like to know more about this famous recipe, please click on History & Overview Crème Brûlée. If you do not know what a ramekin is, this link will also show you a picture and explain.