Crème brûlée (French for "burnt cream"; pronounced "krehm broo-LAY") is a dessert consisting of a rich custard topped with a thin layer of hard caramel, created by burning sugar under a grill, blowtorch or other intense heat source. It is served cold in individual ramekins. |...Video

INGREDIENTS 

1 cup heavy cream , chilled
2 tablespoons granulated sugar plus 1 additional teaspoon
 Pinch table salt 
3 large egg yolks 
1/2 teaspoon vanilla extract 
2 - 4 teaspoons turbinado sugar or Demerara sugar

DIRECTIONS

Adjust oven rack to lower-middle position and heat oven to 300 degrees F.

Combine 1 cup cream, sugar, and salt in small saucepan and bring the mixture to a slight boil over medium-low heat, stirring occasionally to ensure that sugar dissolves.

Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until thoroughly combined. Strain through fine-mesh strainer into a medium bowl and discard solids in strainer. Ladle the mixture into ramekins, dividing it evenly among them.

Carefully place baking pan with ramekins on oven rack; pour the boiling water into the pan, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, about 30 to 40 minutes. Checking 5 minutes before the recommended time.

Transfer ramekins to wire rack; cool to room temperature. Cover the creme brulee tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, pat lightly with a paper towel on the surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar , tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. If you don't have a torch, place under the broiler until sugar caramelize. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes. Serve.