Crème Brûlée

The classic torched sugar top only works if the custard underneath is properly chilled and set — a warm custard will melt under the flame instead of forming a crackable shell.

Instructions

1. 1

   Preheat the oven to 325°F (165°C). Place six 4-ounce ramekins in a large roasting pan.

2. 2

   Heat the heavy cream and vanilla bean (both the scraped seeds and the pod) in a saucepan over medium heat until it just begins to steam and small bubbles form at the edges — do not let it boil. Remove from heat and let steep for 10 minutes, then remove the vanilla pod.

3. 3

   In a bowl, whisk the egg yolks, sugar, and salt together until pale and slightly thickened, about 1–2 minutes.

4. 4

   Slowly pour the warm cream into the egg mixture in a thin stream while whisking constantly — adding it too fast will scramble the yolks, so take your time here (this is called tempering).

5. 5

   Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any bits of cooked egg and ensure a perfectly smooth custard.

6. 6

   Divide the custard evenly among the ramekins.

7. 7

   Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the ramekins, being careful not to splash any into the custard.

8. 8

   Bake for 30–35 minutes, until the custards are just set around the edges but still have a slight jiggle in the center, like Jell-O.

9. 9

   Carefully remove the ramekins from the water bath and let cool to room temperature, then cover and refrigerate for at least 4 hours, or up to 3 days, until fully chilled and set.

10. 10

    Just before serving, blot any condensation off the tops with a paper towel, then sprinkle each custard with about 1 teaspoon granulated sugar in an even layer.

11. 11

    Using a kitchen torch, melt and caramelize the sugar with a slow, sweeping motion until it turns deep amber and forms a hard, glassy shell. (Alternatively, broil for 1–2 minutes, watching extremely closely, until caramelized.)

12. 12

    Let the caramelized sugar harden for 1–2 minutes before serving, so it cracks properly under a spoon.