Crème Brûlée

Instructions

1. 1

   Preheat oven to 325°F. Heat cream in a saucepan with vanilla bean and seeds (or extract) over medium heat until it begins to steam and small bubbles form around the edges — do not boil. Remove from heat and let steep 10 minutes.

2. 2

   Whisk egg yolks with ¼ cup sugar and salt until pale and slightly thickened. Slowly stream the warm cream into the egg mixture while whisking constantly to prevent scrambling. Strain through a fine sieve.

3. 3

   Divide the custard evenly among 4 ramekins. Place ramekins in a large baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins. Bake at 325°F for 40–45 minutes until the custard is set at the edges but still has a gentle wobble in the center — like set gelatin, not liquid.

4. 4

   Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours or up to 2 days. Just before serving, sprinkle 1 tablespoon sugar evenly over each custard. Using a kitchen torch held 2 inches from the surface, caramelize in a circular motion until the sugar is a deep amber and glassy. Serve immediately — the cracking of the brûlée with a spoon is half the experience.