With a velvety texture that melts in the mouth
Preheat the oven to 100 degrees.
Bring the cream and vanilla to a simmer over the heat.
Beat the egg yolks with the white sugar in a bowl until light in color.
Slowly pour the hot cream over the egg mixture, stirring constantly.
Pour the custard into the tins and bake for 50 minutes, until the egg mixture is no longer runny. Chill the crème brûlée in the fridge for 30 minutes.
Pour the raw sugar over the cream and caramelize it with a blowtorch.