Turn the oven temperature up to 300 degrees Fahrenheit.

Add heavy cream and vanilla to a medium saucepan and boil over medium heat, stirring often, until it begins to steam and is almost at a simmer.

Combine 5 egg yolks, 1/2 cup sugar, and a pinch of salt in a medium bowl and whisk until smooth.

While continuously whisking, add the hot cream. Take your time to prevent your eggs from being scrambled.

Put the mixture of the bowl into a fine-mesh sieve and then into a big measuring cup with a pouring spout.

Toss out anything that is left in the strainer. Fill six 4-ounce ramekins and arrange them in a 9-by-13-inch baking dish.

Boil some water and use it to fill the baking dish up to where the cups will sit.

Bake for 30-35 minutes at 300 degrees Fahrenheit, or until the centers are almost set but still have a little jiggle.

Refrigerate the crème brulee for at least 2 hours, and up to 3 days, after removing the ramekins from the water bath and cooling on a wire rack.

Move the torch around in a circular pattern to caramelize the top and achieve a deep amber color.