And here are the tools you'll need:
A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.
Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute.
Next, put 4 tablespoons of sugar into the mixing bowl.
Add 1 pint of heavy cream.
Stir gently with a whisk. You're not whipping this, just stirring. (this is tough, take your time) Next, put it into the microwave for 2 minutes to dissolve the sugar.
While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some.
When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. (you try other flavors of extract, but error on side of caution about putting in two much!)
After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.
FIt all the ramekins in the pan.
Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.
Bake @ 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake.
Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling.
When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler.
Sprinkle on some sugar. I'm using plain sugar, but you can use brown sugar instead. Vanilla sugar works best.
Let the creme brulee cool for just a minute, and enjoy.