Crème Brûlée

Instructions

1. 1

   Preheat your oven to 325°F (162°C).

2. 2

   Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the bean pod to the cream as well. Heat over medium until it comes to a simmer, then remove from heat and let the vanilla infuse for about 15 minutes.

3. 3

   In a mixing bowl, whisk the egg yolks and sugar together until well blended and slightly thickened.

4. 4

   Remove the vanilla bean pod from the cream and slowly pour the cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Strain the mixture through a fine sieve into a large bowl, skimming off any foam or bubbles.

6. 6

   Divide the custard mixture evenly among ramekins, filling them about 3/4 full.

7. 7

   Place the ramekins in a large baking pan and carefully pour hot water into the pan to come halfway up the sides of the ramekins (water bath).

8. 8

   Bake in the preheated oven for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center.

9. 9

   Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or up to 3 days.

10. 10

    When ready to serve, sprinkle about 1 teaspoon of sugar evenly over the surface of each custard. Use a kitchen torch to melt the sugar and form a crispy top. If you don't have a torch, you can place the ramekins under a broiler for a couple of minutes to caramelize the sugar.

11. 11

    Allow the Crème Brûlée to sit for a few minutes before serving to let the sugar harden into a delicious, crackable top.