Classic Crème Brûlée

Ingredients

Instructions

1. 1

   PREPARE BAKING SETUP: Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a deep baking dish or roasting pan large enough to hold all ramekins with space between them.

2. 2

   INFUSE THE CREAM: Split the vanilla bean lengthwise with a knife and scrape out the seeds. Add both seeds and pod to a saucepan with the cream. Heat over medium until small bubbles form around the edges and steam rises - do not boil. Remove from heat, steep 10 minutes, then remove the vanilla pod.

3. 3

   WHISK EGG YOLKS: In a medium bowl, whisk egg yolks and sugar vigorously for 2-3 minutes until the mixture turns pale yellow and thickens slightly. It should fall in ribbons when you lift the whisk. Add salt.

4. 4

   TEMPER THE EGGS: While whisking the yolk mixture constantly, pour in ONLY about 1/4 cup of the hot cream in a very thin stream. This gradually warms the eggs and prevents scrambling. Continue adding cream slowly, about 1/4 cup at a time, whisking constantly, until all cream is incorporated.

5. 5

   STRAIN AND FILL: Strain the custard through a fine-mesh strainer into a clean bowl to remove any lumps. Divide evenly among the 6 ramekins, filling to about 3/4 full. Pop any surface bubbles with a toothpick.

6. 6

   BAKE IN WATER BATH: Carefully pour hot tap water into the baking dish, not into the ramekins, until water comes halfway up the sides. Bake 40-45 minutes until custards are set around the edges but still jiggly in the center like firm Jello. Remove ramekins from water bath. Cool to room temperature, then refrigerate at least 4 hours.

7. 7

   CARAMELIZE THE TOP: Sprinkle 1-2 teaspoons sugar evenly over each custard. Using a kitchen torch, hold flame 2-3 inches above the surface and move in circles. The sugar will melt, bubble, then turn amber brown in 30-60 seconds. Stop when golden. Let the sugar harden 2 minutes before serving.