How to cook
Turn on the oven to 302°F (150°C).
While it heats up, heat the cream with 3 tbsp. of white sugar to a boiling point, as soon as the surface begins to get steamy, remove the pan from the heat.
Beat the egg yolks with a wire whisk and pour a bit at a time of the hot cream over the egg yolks, while stirring the mixture gently.
Flavor them with vanilla. Pour the resulting mixture into small bowls.
Put them in a baking pan with warm water and place it in the oven.
Bake the crème Brûlée for about 35-40 minutes. When you take it out of the oven, the mixture in the middle should be able to shake. Cool the cream brulee to room temperature and refrigerate it.
You can store the delicious cream brulee for 3 days.
Before serving the Real Crème Brûlée, sprinkle it with brown sugar and caramelize it with a kitchen burner.
This classic crème Brûlée should be cold with a crunchy sugary crust.