Strain the mixture through a fine sieve into a pitcher or measuring cup.
08Stir in vanilla extract if using.09Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.10Bake until just set, 25 to 50 min.11Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.12Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.13Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.14Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.15Caramelize either using a propane torch by passing over the sugar or putting under a broiler.