Perfect Classic Vanilla Crème Brûlée

Directions

1. Preheat oven to 300 F
2. Bring a saucepan of water to boil (this will be used to fill the baking pan when baking)
3. Line a rimmed baking pan with a small kitchen towel
4. Use a paring knife to split the vanilla bean lengthwise down the middle and scrape the vanilla bean seeds into a big saucepan (big enough to hold 2 L of fluid)
5. Add the cream and the split vanilla bean into the pan, stir to mix
6. Heat the pan over medium-low heat to warm the cream until bubbles form around the edges and then remove from heat, set aside for 15 minutes
7. In a large mixing bowl, whisk together egg yolks, salt, and ¼ cup sugar until the mixture becomes thick and pale yellow, about 15 minutes
8. Gradually pour the cream into the mixture, stir well
9. Strain the custard over a bowl to make sure there is no lump
10. Divide the custard among 4 to 6 ramekins (this depends on how big your ramekins are)
11. Place the ramekins in the prepared baking pan
12. Add the boiling water to fill the pan halfway up the sides of the ramekin
13. Cover the pan loosely with aluminum foil
14. Bake until the custards are set around the edges, about 30 minutes
15. Transfer the ramekins to a wire rack and set aside to cool
16. Cover with plastic wrap and put in the fridge until chilled, about 4 hours (or up to 3 days)
17. Before serving, sprinkle 2-3 tsp sugar over each custard
18. Melt the sugar using a torch until the sugar is evenly melted and golden

Notes & Tips