How to make
Heat the cream in a pot. Add the sugar and stir until dissolved. Add the vanilla.
Beat the egg yolks until they become a cream.
Take the cream off and let it cool.
Carefully add the egg yolks to the chilled cream through a strainer, stirring constantly.
Distribute the mixture into bowls.
Put the bowls in an oven dish, with water that up to 1/3 of the height of the bowls.
Bake in a water bath at 320°F (160°C) in a preheated oven for 30 minutes.
Once the brûlée has cooled, sprinkle with brown sugar (or regular) and toast the surface with a brûlée burner so that the authentic golden and crispy crust is formed.
