Crème Brûlée

Instructions

1. 1

   Preheat the oven to 325°F (160°C). Place four 6-ounce ramekins in a large roasting pan.

2. 2

   In a saucepan, heat the heavy cream, vanilla bean pod, and scraped seeds over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.

3. 3

   In a bowl, whisk the egg yolks, sugar, and a pinch of salt until pale and slightly thickened.

4. 4

   Gradually pour the warm cream into the egg mixture while whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve and discard the vanilla pod.

5. 5

   Divide the custard evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.

6. 6

   Bake for 35-40 minutes until the edges are set but the center still jiggles slightly. Chill in the refrigerator for at least 4 hours.

7. 7

   Before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a dark, brittle crust.