The first step is to preheat your oven to a temperature of 325 F. Meanwhile, fill a tea kettle with approximately 1.8 L of water and bring it to a boil.

Next, take a medium-sized saucepan and pour in some heavy whipping cream. Gradually heat the cream to the boiling point. It is crucial to stir continuously to prevent the cream from scorching.

Once you see it bubbling, remove the saucepan from the heat. At this point, stir in the vanilla bean paste to infuse the cream with a rich vanilla flavor.

Now, beat egg yolks and sugar using a hand whisker in a medium bowl until they become pale in color. This process usually takes a couple of minutes. The next step is to slowly pour the hot heavy whipping cream into the whipped egg mixture while whisking continuously.

This step is extremely important to prevent the egg yolks from cooking due to the heat of the cream. The slower you pour in the cream, the less likely the egg yolks are to get cooked. If you notice a thin layer of foam on top of the mixture, you can easily skim it off using a spoon.

Strain the mixture through a fine strainer to guarantee a smooth consistency. Next, distribute the mixture evenly between six, 4 oz. ramekins or baking glass cups. I personally prefer using baking glass cups as it allows you to see the beautiful vanilla cream.

Place the filled ramekins or baking cups into a deep and large baking pan. To create a water bath, fill the baking pan with the boiled water from the kettle, about halfway up the sides of the ramekins or baking cups.

Now, it is time to bake! Place the baking pan in the preheated oven and bake for about 40 minutes at 325 F. You'll know it is done when the edges are set, and the center is slightly jiggly.

Next, carefully remove the ramekins or baking cups from the baking or roasting pan using pot holders. Transfer them to a wire rack to cool completely. Once cooled, cover each ramekin or cup with plastic food wrap and refrigerate for at least 6 hours, or even better, overnight.

For the final touch, you'll need to caramelize the custard tops. Sprinkle heaping teaspoons of organic or cane sugar evenly on top of each custard.

Then, use a small kitchen torch to carefully caramelize the sugar. Make sure to let the caramelized sugar harden and cool completely before serving.

Top with strawberries right before serving (due to the fruit will liquefy the caramelized sugar).

Now, your vanilla bean crème brûlée is ready to enjoy!