Preheat oven to 325 degrees.

In a sauce pan, add heavy cream, milk, and vanilla beans or extract on medium heat. Don't bring to a boil, but scald it, which means it gets that film on top.

In a bowl, add egg yolks and sugar and whisk until it's light and smooth.

Very slowly add hot milk mixture to egg and sugar mixture, whisking vigorously while adding. Do not add the hot mixture too fast or you will scramble your eggs. Scoop off any foam.

In a roasting pan or baking dish, add ramekins and pour the mixture into each ramekin. Then, take boiling water and fill the pan until water is halfway up on the ramekins.

Bake for 30-35 minutes. When done, the custard mixture should appear set around the edges but still slightly wobbly in the center. Internal temperature should be 170-175 degrees.

Allow to cool for 30 minutes and then place in the refrigerator for 3 hours. When ready, sprinkle sugar on top of the creme brûlée and use a blow torch to caramelize the sugar. If you don't have a blow torch, place them in the oven under the broiler for 1-3 minutes, checking them often so sugar doesn't burn.

Top with berries and enjoy!