How do you make crème brûlée?

Ingredients:

1. 500 ml whipped cream
2. 1 vanilla pod or 1 teaspoon vanilla extract
3. 6 large egg yolks
4. 100 g caster sugar (for the cream)
5. Additional sugar (for caramelizing)

Directions:

1. Prepare the cream: Pour the cream into a saucepan. If using a vanilla pod, halve it lengthwise and scrape out the seeds. Add both the pod and seeds to the cream. Heat the cream over medium heat until it almost boils. Then remove from the heat and let it steep for 10-15 minutes.
2. Mix egg yolks and sugar: In a separate bowl, whisk the egg yolks and sugar until the mixture is pale and slightly thickened.
3. Add the cream: Remove the vanilla pod from the cream. Slowly pour the cream into the egg yolk mixture, stirring constantly to prevent the eggs from curdling.
4. Preheat oven: Preheat the oven to 150°C.
5. Fill cream into molds: Sift the mixture into ramekins (small ceramic bowls).
6. Water bath: Place the ramekins in a deep baking dish and fill them with boiling water so that the water comes about halfway up the ramekins.
7. Baking: Bake in the oven for about 30-40 minutes, or until the cream is firm but still slightly wobbly in the center.
8. Chill: Remove them from the oven and the ramekins from the water bath. Let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. Caramelize: Before serving, sprinkle a thin layer of sugar over each crème brûllée. Caramelize the sugar with a blowtorch until golden brown and crispy. If you don't have a blowtorch, you can also use your oven's broiler—just be careful not to burn the sugar.
10. Serving: Serve immediately so the caramelized layer is still crisp.