Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1 vanilla bean or 1 teaspoon pure vanilla extract
• 6 large egg yolks
• 2/3 cup granulated sugar
• A pinch of salt
• 3-4 tablespoons granulated sugar (for caramelizing)

Instructions:

1. Preheat your oven to 325°F (160°C).

2. In a saucepan, combine the heavy cream and milk. If using a vanilla bean, slice it open lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Heat the mixture over medium heat, bringing it just to the point of simmering, but not boiling. Remove it from heat and let it sit for a few minutes to infuse the flavors. If using vanilla extract, simply add it to the cream mixture and skip the bean.

3. In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is smooth and slightly thickened.

4. Slowly pour the warm cream mixture into the egg mixture, stirring constantly to prevent curdling.

5. Strain the custard mixture through a fine-mesh sieve to remove any potential lumps and the vanilla bean (if used).

6. Carefully pour the custard into ramekins or shallow, ovenproof dishes. Place them in a deep baking dish and add enough hot water to the outer dish to come about halfway up the sides of the ramekins. This water bath, or bain-marie, will help ensure even cooking.

7. Bake for 35-40 minutes, or until the custard is set but still slightly wobbly in the center.

8. Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 2 hours, or up to 2 days if you want to prepare them in advance.

9. When you're ready to serve, evenly sprinkle a thin layer of granulated sugar over the surface of each custard.

10. For the grand finale, caramelize the sugar. You can use a kitchen torch, which is the traditional method, or the broiler in your oven. If using the broiler, make sure to place the ramekins on the top rack and watch them closely. When the sugar turns a deep golden brown, it's ready. The crust will harden as it cools, creating that delightful contrast of textures.

11. Serve immediately, and enjoy the rich, creamy, and perfectly caramelized French crème brûlée.

Tips for the Perfect Crème Brûlée:

• Use fresh, high-quality ingredients for the best flavor.
• To prevent curdling, make sure your cream mixture isn't too hot when you add it to the egg yolks.
• Straining the custard ensures a silky texture.
• Be patient when caramelizing the sugar, and aim for an even, golden-brown crust.

Now, whether you're reminiscing about your travels or simply indulging in a taste of France, crème brûlée is sure to satisfy your sweet tooth and transport you to a world of culinary delight. Bon appétit!