Traditional Crème Brûlée

Ingredients

2 cups heavy cream
1 vanilla bean (or 2 teaspoons vanilla extract)
5 large egg yolks
1/2 cup granulated sugar (plus extra for caramelizing)
Pinch of salt

Directions

Preheat your oven to 325°F (160°C).

In a saucepan, heat the heavy cream and vanilla bean (if using) over medium heat until it begins to simmer. Remove from heat and let it infuse for 10 minutes. If using vanilla extract, add it after the cream has heated.

In a mixing bowl, whisk the egg yolks with 1/2 cup of granulated sugar and a pinch of salt until the mixture is pale and thick.

Slowly pour a small amount of the hot cream into the egg yolk mixture while whisking constantly. Gradually add the rest of the cream, continuing to whisk until fully combined.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or vanilla bean pieces.

Place 6 ramekins in a large baking dish. Pour the custard evenly into the ramekins, filling them about three-quarters full.

Pour hot water into the baking dish around the ramekins, reaching about halfway up the sides.

Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.

Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, place the ramekins under a broiler until the sugar melts and caramelizes.

Serve immediately for the best contrast between the cold custard and warm caramelized sugar.