The Perfect Creme Brulee

Simmer the sugar and the heavy cream (don’t boil).
Combine the egg yolks and the vanilla in a bowl. Whisk them together.
Temper the cream and the egg yolks together. Add the eggs slowly, whisking constantly so you don’t cook the eggs.
Pour equal amounts of the egg cream mixture into 10 ramekins.
Put the ramekins in 2 pans and add 1 inch of water to each pan.
Bake at 350F for 35-40 minutes, or until they jiggle slightly in the middle.
Remove from the water and let cool on a wire rack.
Chill in the fridge overnight

Sugar shell:
Sprinkle sugar in the raw over the creme brulee; tap off the extra sugar. Use a kitchen torch to caramelize the sugar. Garnish with fresh fruit.