Classic Crème Brûlée

Method

1. 1

   Preheat the oven to 150°C / 300°F. Place 6 shallow ramekins in a deep baking dish.

2. 2

   Pour the cream into a saucepan. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the cream.

3. 3

   Warm the cream over low heat until steaming but not boiling. Turn off the heat and let the vanilla infuse for 10 minutes.

4. 4

   In a bowl, whisk the egg yolks, sugar, and salt until smooth and slightly lighter in color. Do not whip in too much air.

5. 5

   Remove the vanilla pod from the warm cream. Slowly pour a little warm cream into the yolks while whisking constantly to temper the eggs.

6. 6

   Gradually whisk in the remaining cream until the custard mixture is smooth.

7. 7

   Strain the custard through a fine sieve into a jug to remove any egg bits and create a refined texture.

8. 8

   Divide the custard evenly among the ramekins.

9. 9

   Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

10. 10

    Bake for 30 to 40 minutes, until the edges are set but the centers still wobble gently.

11. 11

    Remove the ramekins from the water bath. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

12. 12

    Before serving, sprinkle a thin, even layer of sugar over each custard. Caramelize with a kitchen torch until golden and crisp. Let stand 1 minute before serving.