Preheat the oven to 325°F.

Boil some water in a small saucepan and let it simmer while you make the creme brulee.

In a medium mixing bowl, whisk egg yolks and sugar until smooth.

Add the heavy cream to a small saucepan and cook it over medium heat until it just begins to simmer. Do not let it boil.

Slowly pour ⅓ of the hot cream into the egg mixture while whisking continuously, but not vigorously. (You want to avoid adding air bubbles)

Repeat with the second then pour in the rest of the cream, whisking until smooth.

Add vanilla bean paste.

Optional: Pour the hot cream mixture into a fine mesh strainer to ensure a creamy velvety-smooth custard.

Let the mixture sit in the bowl for 5 minutes.

With a small spoon try to take out as much of the bubbles as you can from the top of the custard mixture.

I like to pour the creme brulee mixture into a measuring cup and pour into the ramekins to make sure it's a clean pour.

Place two ramekins in a small baking dish. Divide custard evenly between them. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake in the middle wire rack for 20 to 30 minutes or until the edges are set but the centers jiggle.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for at least 2 hours, or overnight.

Sprinkle an even layer of granulated sugar over the surface of the custard. Use a kitchen torch to caramelize the sugar until golden and caramelized.

Serve immediately.

Let the sugar set for 1 or two minutes. And for the best part, crack the top with a spoon and enjoy!