Heat the Cream In a small saucepan, heat the heavy cream over medium heat until just steaming. Do not let it boil. Remove from heat and set aside.

Whisk the Yolks In a mixing bowl, whisk the egg yolks, sugar, and salt until pale, smooth, and slightly thickened. Avoid whipping air into the mixture — gentle whisking is key for a silky texture.

Temper the Custard Slowly pour the warm cream into the yolk mixture while whisking continuously. This gradual process prevents the eggs from scrambling and keeps the custard smooth. Stir in the vanilla.

Strain the Custard Pour the mixture through a fine-mesh sieve into a measuring cup or bowl. This step removes bubbles and ensures a perfectly smooth custard.

Prepare a Water Bath Divide the custard evenly between 3 (6-oz) ramekins. Place them in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake

Bake at 325°F (163°C) for 35–40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.

Cool and Chill

Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate uncovered for at least 2 hours, preferably overnight.

Crème brûlée is ideal for entertaining:

Bake and chill up to 48 hours in advance Keep refrigerated and uncovered Torch the sugar just before serving