Preheat: Preheat your oven to 325°F (165°C) and bring a kettle of water to a boil for your water bath.
Mix Yolks and Sugar: In a large mixing bowl, thoroughly whisk the 4 egg yolks, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla bean paste together until the mixture turns a pale, creamy yellow.
Simmer the Cream: In a saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat.
Temper: Continuously whisk the egg mixture while slowly streaming in the hot heavy cream to slowly raise the temperature of the eggs without scrambling them.
Strain: Pour the combined liquid custard through a fine-mesh strainer into a pouring vessel to catch any coagulated egg proteins or chalazae.
Prep Ramekins: Place four 6oz ramekins into a deep roasting pan. Pour the strained custard evenly into the ramekins. (Tip: Quickly torch the surface of the liquid to pop any air bubbles).
Water Bath: Carefully pour the boiling water into the roasting pan until it reaches halfway up the exterior sides of the ramekins.
Bake: Transfer to the oven and bake for 30-35 minutes until the outer edges are set, but the center still jiggles slightly when shaken.
Chill: Remove the ramekins from the water bath, allow them to cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully chilled and firm.
Brulee: Immediately before serving, Sprinkle roughly 1 teaspoon of granulated sugar in a thin, even layer over the top of each chilled custard. Use a culinary torch to melt the sugar until it turns a deep, golden amber. Let it sit for 60 seconds to harden into a glass shell, and enjoy your homemade creme brulee!
