Vanilla Crème Brûlée

1. Preheat Oven

Begin by preheating your oven to 325°F. This temperature is crucial for ensuring your crème brûlée bakes gently without curdling. As the oven warms, prepare a kettle of boiling water. The steam from the water bath will help cook the custard evenly.

2. Heat Cream with Vanilla

In a medium saucepan, pour 2 cups of heavy cream and add the seeds of one fresh vanilla bean, along with the pod itself. If you don’t have a vanilla bean, 1 teaspoon of pure vanilla extract will suffice. Heat the cream over medium heat until it almost reaches a simmer but does not boil. You’ll see small bubbles forming around the edges—that’s your cue to remove it from the heat and allow the vanilla to infuse.

3. Whisk Egg Yolks and Sugar

While the cream is infusing, whisk together 5 large egg yolks and 0.5 cup of granulated sugar in a separate bowl until the mixture becomes pale and thick.

4. Temper Egg Mixture

Gradually, add the warm cream to the egg mixture, a little at a time, while whisking continuously. This process, known as tempering, prevents the eggs from scrambling and ensures a smooth custard.

5. Strain and Pour Custard

Once combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This removes any cooked egg bits and the vanilla pod, resulting in a silky custard. Divide the custard evenly among four 6-ounce ramekins.

6. Prepare Water Bath

Place the ramekins in a baking dish and pour the boiling water into the dish, around the ramekins, until it reaches halfway up the sides. This water bath, or bain-marie, ensures gentle and even cooking. Carefully transfer the baking dish to the preheated oven and bake for about 40-45 minutes. The centers should be set but still slightly jiggly when you gently shake the ramekins.

7. Cool and Refrigerate

Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight. This chilling time allows the custard to fully set and develop its creamy texture.

8. Caramelize Sugar

When you’re ready to serve, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Using a kitchen torch, caramelize the sugar until it melts and turns a deep amber color. The torch creates that quintessential crunchy top without warming the custard beneath. If you don’t have a torch, you can use your oven's broiler, but watch closely to avoid burning. Allow the caramelized sugar to harden for a minute before serving.