Pour the cream, whole milk, and vanilla extract into a saucepan and bring to a boil.

Whisk the egg yolks with a whisk and add the sugar. Mix everything carefully, but make sure not to whisk the mixture until it becomes pale and foamy.

While stirring, pour the warm milk and cream mixture into the egg yolk and sugar mixture.

Let the mixture rest until the little bit of foam on top has disappeared (about 20 to 30 minutes).

Preheat the oven to 194°F.

Fill the ramekins with the egg mixture and place them on the baking tray.

Bake the crème brûlées for at least 1 hour in the 194°F oven.

Let the ramekins cool completely.

Sprinkle the brown sugar over the surface of each crème brûlée.

Melt the sugar using a blowtorch. The sugar should melt and caramelize, but must not burn! Enjoy!