Start by pouring your heavy cream into a heavy-bottom saucepan. Pour in your sugar and vanilla bean or extract. Split the bean, if you're using it.

Put on medium heat and whisk to combine. Bring to a scald.

Put on medium heat and whisk to combine. Bring to a scald.

In a separate bowl, whisk the egg yolks and milk until combined.

Take the scalded cream mixture off the heat and slowly pour it into the egg yolk mixture while whisking.

Once you tempered the mixture, add the yolk/cream mixture back into the saucepan.

Pour the mixture through a sieve into the appropriate vessel.  Skim the foam on the surface with a spoon. This foam tends to burn.

Place a baking sheet in the preheated oven. Place the ramekins on top of the sheet. Pour 4-5 cups of warm to hot water to ensure the bottom ¼ of the ramekins is covered in water.

Bake for 20-35 minutes. Outside should be firm, inner center should be slightly jiggly.

Take the ramekins out of the oven and let the custard cool for about 10 minutes. Cover with saran and refrigerate for at least four hours or up to overnight.

Use a broiler, hand torch or blow torch to brulee or torch the top. The best tool to use for this is a blow torch, because it's very easy to control the flame power and placement of the flame.

Cover the top with sugar in an even layer. Not too much, because sugar burns, but not too little, because the custard can burn.  Once done torching, top with fruit or whipped cream optionally. Enjoy immediately after torching!