Crème Brûlée

Serves 4

Ingredients

• 2 cups heavy cream
• 1 (or 2 tsp pure vanilla extract) vanilla bean
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/8 tsp salt
• 4 tbsp superfine sugar (for topping)

Instructions

1. 1Preheat oven to 325°F (160°C). Place 4 (6-oz) ramekins in a baking dish or roasting pan.
2. 2Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the pod and the heavy cream.
3. 3Heat the cream mixture over medium heat until it just begins to simmer (small bubbles the edge). Remove from heat, cover, and let steep 15 minutes. If using vanilla extract instead, skip steeping and stir it in after heating.
4. 4In a medium bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened (about 2 minutes).
5. 5Remove the vanilla pod from the cream. Slowly pour the hot cream into the yolk mixture while whisking constantly to temper the eggs.
6. 6Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any bits.
7. 7Divide the custard evenly among the 4 ramekins. Pour hot (not boiling) water into the baking pan until it reaches halfway up the sides of the ramekins.
8. 8Bake 25–35 minutes until the custards are set but still jiggle slightly in the center when the pan is gently shaken.
9. 9Carefully remove the ramekins from the water bath and let cool to room temperature on a wire rack (about 30 minutes). Cover each with plastic wrap and refrigerate at least 4 hours or overnight.
10. 10Just before serving, sprinkle superfine sugar evenly over the top of each chilled custard. Tilt and tap to distribute in an even layer.
11. 11Using a kitchen torch, caramelize the sugar until it melts and turns a deep amber color. If you don’t have a torch, place ramekins under a preheated broiler for 2–4 minutes, watching closely to avoid burning.
12. 12Let the caramel cool and harden for 1–2 minutes before serving.