• Whisk the heavy cream, milk, sugar, cornstarch or custard powder and vanilla in a saucepan.
• Cook on low to medium heat, stirring nonstop for 14 to 15 minutes or until the custard turns medium-thick and coats the back of a spoon. Keep it pourable.
• Optional: Strain the custard to remove tiny lumps for a smoother texture.
• Preheat oven at 150°C (302°F) for 15 minutes.
• Place ramekins in a baking tray or baking pan.
• Pour the custard into the ramekins until ¾ full. Pour hot water in the baking tray or pan filling ⅓ to ½ of the ramekin sides.
• Bake at 150°C (302°F) for 40 to 50 minutes or until the centre is wiggly and edges are set.
• Cool the baked custards at room temperature, seal the ramekins with clingfilm and refrigerate for 4 to 5 hours or overnight.
• If there is moisture on top after chilling, blot it gently with a tissue before adding sugar.

For Broiling

• Safety Note for Broiling: If you are not familiar with using a broiler, it is better to skip this method. The heat is very strong and the sugar can burn or smoke quickly, so you have to stay next to the oven and keep an eye on the top the whole time. If you are not comfortable with broiling, use a kitchen torch instead.
• Place the oven rack on the top, close to the upper heating element. No need to preheat.
• Heat only the upper element on the highest setting.
• Place the chilled custard ramekins on a shallow baking tray and sprinkle a thin, even layer of brown sugar on top.
• Add ice cubes around the ramekins until the tray is filled. The ice keeps the custard cold while broiling, so only the sugar melts and caramelizes.
• Keep the tray on the top rack of the oven, close to the upper heating element and broil for 1 to 6 minutes (depending on your oven). Remove once the sugar melts and turns golden.
• Note: Broiling time varies with each oven. Strong broilers may melt the sugar in 1 to 3 minutes. In many home ovens, it can take 5 to 6 minutes. Watch the top and remove as soon as the sugar melts and turns golden.
• Rotate or move the tray gently for more even browning. Wear oven mittens when doing so. Some custard near the top may cook slightly even with the ice.
• Keep a close eye at all times. Sugar can burn or smoke very quickly.
• Brown sugar caramelizes faster than white sugar. A few tiny unmelted or lightly burnt spots are fine.
• Do not broil till very dark or black. Look for a gentle caramel aroma. If it smells burnt, take it out immediately.
• Once caramelized, chill for 30 minutes before serving so the top hardens.

For Torching

• Safety Note for using a Kitchen Torch (Blow Torch): If you are new to using a kitchen torch, work slowly and keep the flame moving. The flame can shift suddenly and overheat one spot. Stop heating as soon as the sugar melts and caramelizes.
• Sprinkle a thin and even layer of regular granulated white sugar on the chilled custard. Raw or organic sugar also works, but it may take slightly longer to melt.
• Hold the blow torch a little above the surface and move it gently in circles.
• Keep the flame moving so that one spot doesn’t burn.
• Heat just until the sugar melts and forms a thin, crisp layer.
• Chill for 30 minutes before serving.

Serving Suggestions

• Serve Crème Brûlée chilled with the crisp caramel layer.
• A few fresh berries or a light dusting of powdered sugar pairs nicely. You can also add a small mint sprig if you want a festive touch.

Storage

• Refrigerate the baked custards for 1 to 2 days without the caramel topping. Cover well to prevent the custards from absorbing fridge smells.
• Add the sugar and caramelize just before serving so the top stays crisp. Avoid freezing, as the texture changes once thawed.