• Preheat oven to 325ºF.
• Fit the mixer with a whisk attachment and whisk together egg yolks and sugar until combined.
• In small saucepan, add the heavy cream.
• Heat the heavy cream to scalding but not boiling.
• With the mixer on low speed, gently stream in the heavy cream into the egg yolk mixture.
• Bring mixer up to medium speed and mix until just combined, then add in the vanilla.
• Pour mixture evenly into ramekins and place into a baking dish. Pour hot water into baking dish to create a hot water bath. The water should be halfway up the sides of the ramekins.
• Bake 35-37 minutes. The crème brûlée should be set but slightly jiggly in the center like jello.
• Allow the crème brûlée to cool at room temperature then refridgerate for at least two hours until it is completely chilled.
• Once chilled, add about 1/2 tablespoon of granulated sugar to the tops of each ramekin.
• Carefully torch the tops of the sugar with a kitchen torch until sugar is melted and golden in areas. Let sit for 5 minutes until sugar sets and then serve.

Variations:

Raspberry:

• At the bottom of each ramekin place 2 tbsp of raspberry preserves. Spread out evenly over the bottom of the ramekin. When ready, pour cream mixture over the preserves and bake as instructed above.

Orange:

• Stir orange zest into hot cream mixture. Pour into ramekin dishes and bake as instructed.

Eggnog:

• Stir spices into the hot cream mixture. Pour into ramekins and bake as instructed.