1. In a small saucepan, add the heavy cream. Place the saucepan over heat and warm until it steams, but do not let it boil. Add the vanilla extract, stir, and let it infuse for 10 minutes to absorb the aromas. Alternatively, cut a vanilla bean, scrape out the seeds, and add both the bean and seeds to the simmering cream. After 10 minutes, remove them from the cream.
2. Meanwhile, in a bowl (not a mixer, as we don't want them to become too fluffy), combine the egg yolks with the sugar and salt. Whisk gently with a whisk until the sugar dissolves and incorporates with the yolks.
Gradually pour the warm cream into the egg yolk mixture, stirring continuously with a whisk to prevent it from curdling. Be careful not to create bubbles in the mixture.
3. Strain the cream through a sieve to remove any foam.
Preheat the oven to 120°C. Place a round oven-safe dish with a diameter of 22 cm and a height of 5 cm into a larger baking pan. Carefully pour the cream into the oven-safe dish, making sure not to create foam, as it will burn in the oven and prevent the crème brûlée from setting properly. Carefully pour hot water into the larger baking pan, reaching halfway up the sides of the cream dish, and bake in a bain-marie in the preheated oven for 65 minutes. The edges of the cream will be firm, while the center will 'tremble' slightly, like jelly. Remove the dish with the crème brûlée from the baking pan and let the cream cool to room temperature. Refrigerate for at least 6 hours (ideally overnight).
4. Alternatively, you can bake the crème brûlée in ramekins (small oven-safe dishes). You will need 6-8 ramekins of 150 ml (depending on their height). The cream should fill each ramekin up to ¾ of its height. Bake for approximately 35-40 minutes.
5. Before serving, sprinkle the cream with sugar. We want a thin, even layer to achieve perfect caramelization. If you add too much sugar, it will melt unevenly. Using a kitchen torch, burn the sugar to caramelize the surface of the crème brûlée. If you don't have a torch, place the dish under the broiler in the oven for 1–2 minutes.
After caramelizing the sugar, wait for 1-2 minutes before serving so that the caramel hardens and makes a satisfying 'crack' when you break it.
