Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée.

Temper the egg mixture. To ensure the egg yolk is not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously.

Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge for at least two hours or overnight.

Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée the sugar until just before serving.