Place six ramekins in a large baking dish and pour the custard into the ramekins, filling them almost to the top.
Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
Bake in the preheated oven for 35-40 minutes, or until the edges are set but the centers still jiggle slightly when shaken.
Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle an even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
Let the creme brulee sit for a minute to allow the sugar to harden, then serve immediately.
Variations & Tips
For a delightful twist, try infusing the cream with a cinnamon stick or a few cardamom pods alongside the vanilla. You can also substitute the vanilla with a splash of almond extract for a nutty flavor. If you don’t have a kitchen torch, simply place the sugared custards under a broiler for a minute or two, watching carefully to avoid burning. For a fruity variation, consider adding a few fresh raspberries or a dollop of lemon curd before serving.