📖 Instructions

1. Preheat your oven to 325°F (160°C). Gather six ramekins; these little vessels are about to become your canvas.
2. In a saucepan, combine the heavy cream and vanilla extract. Heat over medium heat until the mixture is simmering gently—watch it carefully; you don't want it to boil over.
3. While the cream is heating, whisk together the egg yolks and polydextrose in a separate bowl until the mixture is pale yellow and slightly thickened. This is crucial for that smooth, creamy texture.
4. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This step is important – patience is your friend here.
5. Strain the mixture through a fine-mesh sieve into a pitcher or bowl. This will remove any lumps and ensure a silky-smooth custard. Nobody wants lumps in their crème brûlée!
6. Pour the custard into the ramekins, filling them almost to the top. Gently tap each ramekin on the counter to release any air bubbles. Those sneaky bubbles can ruin the texture.
7. Place the ramekins in a baking pan and add hot water to the pan until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custard cook evenly and prevents it from curdling. Trust me, this step is essential!
8. Carefully transfer the baking pan to the preheated oven and bake for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center. They should jiggle like jelly.
9. Remove the baking pan from the oven and let the ramekins cool in the water bath for about 15 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or preferably overnight. Patience, young padawan!
10. Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar, holding the flame about 2-3 inches away from the surface and moving it in a circular motion. The sugar should melt and turn golden brown and crispy. If you don't have a torch, you can broil the tops in the oven, but watch them closely to prevent burning.
11. Let the caramelized sugar cool for a minute or two before serving. This allows the sugar to harden and form that delightful crackly crust. Now, crack into that sugary top and enjoy the creamy custard underneath. You've earned it!