Creating Dreams Creme Brulee is a dance between patience and precision. Follow these steps for a perfect result:

1. Preheat your oven to 325°F (160°C).
2. In a saucepan, combine the heavy cream and vanilla bean (split lengthwise) or vanilla extract. Bring to a gentle simmer, then remove from heat and let steep for 10 minutes.
3. In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until pale and thick.
4. Gradually whisk the warm cream into the egg mixture, being careful not to curdle the eggs. This is where Mama Lou’s voice comes to mind, urging patience and care.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean and any cooked egg bits.
6. Divide the custard mixture evenly among ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
7. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
8. Refrigerate for at least 2 hours, or overnight for best results.
9. Before serving, sprinkle a thin layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until it’s golden and crisp. This was always my favorite part, watching the sugar transform under the flame.