1. Preheat the oven to 250°F (120°C)

2. Whisk the eggs yolks, sugar, and vanilla extra together.

3. Add the cream and whisk again.

4. Recommended – transfer the mixture to pour spout (possible measuring cup) to insure easy pouring.

5. Place the ramekins in a baking tray.

6. Add the mixture into the ramekins just about to the top of each ramekin.

7. Place the tray in the oven when the correct temperature is reached.

8. Add water to the tray so that the water surrounds the ramekins until the water reaches a height of about 1/3 – 1/2 the way up the ramekin dish. This helps the crème brûlée to cook evenly and to not dry out.

9. Cook for about 1 hour to 1 1/4 hour depending on the type of oven the temperature times will vary. The crème brûlée is cooked when only the center wiggles a bit.

10. Remove the ramekins from the oven and let the crème brûlée cool.

11. Place the crème brûlée in the refrigerator and cover the top with seran wrap or aluminum foil.

12. Cover the tops of the crème brûlée will sugar. Shake the sugar to all sides of the ramekin to be sure the crème brûlée is completely covered with a thin layer of sugar.

13. Just before serving, caramelize evenly the crème brûlée with a torch by slowly moving around the crème brûlée in a circular motion. Don’t forget the rim of the crème brûlée. To be sure not to burn the crème brûlée go slowly.

14. Et voilà! You just made your first authentic homemade French crème brûlée with just 4 simple ingredients! Dive in, or “crack” in and enjoy this creamy world famous French dessert!