Preheat the Oven: Set your oven to 320°F (160°C).

Whisk the Egg Mixture: In a medium bowl, whisk together the egg yolks, salt, and sugar.

Heat the Cream: In a saucepan, add the heavy cream, vanilla bean (or extract), and orange extract. Bring this to a gentle boil over medium-high heat.

Combine Slowly: Once the cream starts to boil, take it off the heat and let it sit for about 3-5 minutes. Then, very slowly pour a small amount (about ¼ cup) of this hot cream into the egg mixture while whisking continuously. This keeps the eggs from cooking too fast and turning lumpy.

Finish the Mixture: Pour the egg-and-cream mixture back into the saucepan and stir gently. Use a spoon to skim off any foam on top.

Fill Ramekins: Divide the mixture evenly among your ramekins.

Water Bath: Place the ramekins on a baking sheet. Carefully pour very hot water into the baking sheet until it reaches about halfway up the sides of the ramekins. This water bath helps the Crème Brûlée cook gently and evenly.

Bake: Put the baking sheet into the oven.

If using 5-inch ramekins, bake for about 25-27 minutes.

If using 6-ounce ramekins, bake for about 30-35 minutes.

You’ll know they’re ready when the centers still wobble a bit if you tap the side.

Cool: Take the ramekins out of the oven and let them cool at room temperature. Then, put them in the fridge for at least 3-4 hours or even overnight.

Caramelize the Sugar: When you’re ready to serve, sprinkle 1-2 teaspoons of sugar on top of each chilled Crème Brûlée. Use your kitchen torch to melt and caramelize the sugar until it’s golden brown and crispy. Let them rest for 2-3 minutes before digging in.