Crème Brûlée (Crème brûlée) — Classic Vanilla Custard with Caramelized Sugar

• 600 mlheavy cream
• 1vanilla bean (split lengthwise and seeds scraped)
• 5large egg yolks
• 100 gcaster sugar
• 1 gfine sea salt

Instructions

1. 1

   Heat the oven to 150°C. Set 6 shallow 150 ml ramekins in a deep roasting pan, leaving space between them so hot water can circulate evenly.

2. 2

   Pour the cream into a saucepan and add the scraped vanilla seeds and the split vanilla pod. Warm over medium-low heat until the cream reaches 75°C and small bubbles appear at the edge, then remove it from the heat and let it infuse for 10 minutes.

3. 3

   Whisk the egg yolks, 100 g caster sugar, and salt in a bowl for 60 seconds until the mixture is smooth and slightly paler. Do not whip in excess air, because bubbles make the finished custard grainy and uneven on the surface.

4. 4

   Remove the vanilla pod from the warm cream. Slowly pour the cream into the yolk mixture in a thin stream while whisking constantly, then strain the custard through a fine sieve into a jug.

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, taking care not to splash water into the custard.

6. 6

   Bake for 35 to 40 minutes, until the custards are set at the edges but still tremble slightly in the center when the pan is nudged. Remove the ramekins from the water bath, cool for 30 minutes at room temperature, then refrigerate uncovered for 4 hours before covering.

7. 7

   Just before serving, sprinkle 50 g caster sugar evenly over the chilled custards, using about 8 g per ramekin. Caramelize with a kitchen torch until the sugar melts, bubbles, and turns deep amber, then let the crust harden for 2 minutes before serving.