For an easy creme brulee, gather 2 cups heavy cream, 1/2 cup of sugar, 1/2 cup light brown sugar, five egg yolks and 1 tablespoon vanilla extract. You also need a kitchen torch or similar device for the final caramelization. Bake at 275 degrees Fahrenheit for approximately 45 minutes.
First, place the cream, sugar vanilla and egg yolks together in a mixing bowl, whisking everything together until the texture becomes creamy. Once ready, pour the mixture into four individual ramekins. While waiting for the oven to heat, place the now filled ramekins in a large baking pan. Fill the pan with hot water until the water level reaches about halfway up the side of the ramekins, and put the pan in the oven.
After the initial 45 minutes has elapsed, check the inner consistency of the custard, Insert a knife, and see if it slides out clean. If not, continue cooking, checking every subsequent 10 minutes until done. Next, remove each of the ramekins from the baking pan, and set them aside to cool for at least 15 minutes.
Finally, take extra brown sugar, and lightly coat the tops of each custard, making sure layer remains thin but covers the custard entirely. Apply fire from the torch until pleasantly brown, but not burnt. If you lack a torch, simply use the broiler in your oven.