Preheat your oven to 325°F. Place a large baking dish filled halfway with water in the oven. This will create a water bath to cook the creme brulees evenly.

In a saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer. Remove from heat and set aside.

In a second saucepan, boil your strawberries and 1 cup of sugar together, and once it begins to thicken add 1tsp of lemon juice, and blend together with an immersion blender (or pour out into a blender and blend it until you can no longer see strawberries), and set aside in a container in your fridge.

In a separate bowl, whisk together the egg yolks and simple syrup until well combined. You can prepare the simple syrup by combining equal parts water and granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves. Let the syrup cool before using.

Slowly pour the hot cream into the egg yolk mixture, whisking constantly as you do. Be careful not to add the hot cream too quickly to avoid cooking the eggs.

Stir in the vanilla extract, ensuring it's evenly distributed throughout the mixture.

Strain the custard mixture through a fine-mesh sieve to remove any lumps or solids.

Divide the custard mixture evenly among 6 ramekins or oven-safe dishes. Place the dishes in the preheated water bath in the oven.

Bake for about 35-40 minutes or until the custard is set around the edges but still slightly jiggly in the center. The baking time may vary, so keep an eye on them.

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the custard to set completely.

After 1hr in the fridge, pour a thin layer of strawberry glaze over top and ease it across in an even layer.

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard-filled ramekin.

To caramelize the sugar topping, you can use a kitchen torch for a few minutes until the sugar melts and turns a golden brown color or boil sugar on the stove until it turns amber, then pour into a ramekin and slowly spread across the top. Keep a close eye on them to prevent burning.

Allow the caramelized sugar to cool and harden for a minute or two before serving.