Velvety Vanilla Crème Brûlée Duo

1. Oven Setup

Adjust the oven rack to the lower-middle position and preheat the oven to 300°F.

2. Cream Mixture

In a small saucepan, combine 1/2 cup of the heavy cream with 2 tablespoons of granulated sugar and a pinch of salt. Over medium heat, bring the mixture to a boil, stirring occasionally to dissolve the sugar.

3. Ramekin Preparation

Place a kitchen towel in the bottom of a baking dish or roasting pan. Set two 4- to 5-ounce ramekins on the towel. In a separate kettle or saucepan, bring water to a boil over high heat.

4. Egg Yolk Mixture

Once the cream mixture has cooled slightly, stir in the remaining 1/2 cup of cream to cool it further. In a medium bowl, whisk the egg yolks until broken up and combined. Mix in the vanilla extract and about 1/4 cup of the cream mixture to loosen and combine; repeat with another 1/4 cup of cream. Add the remaining cream and whisk until the color is even and the mixture is thoroughly combined. Strain through a fine-mesh strainer into a 2-cup measuring cup or pitcher (or a clean medium bowl); discard any solids left in the strainer.

5. Filling Ramekins

Pour or ladle the strained mixture into the ramekins, dividing it evenly.

6. Water Bath

Carefully place the baking dish with ramekins onto the oven rack. Pour the boiling water into the dish, avoiding splashing water into the ramekins, until the water reaches two-thirds of the height of the ramekins. Bake for 35 to 40 minutes (or 30 to 35 minutes for shallow fluted dishes), until the centers of the custards are just set and no longer sloshy. A digital instant-read thermometer should read 170 to 175 degrees. Begin checking the temperature about 5 minutes before the recommended time.

7. Cooling

Remove the ramekins to a wire rack and let them cool to room temperature, which should take about 2 hours. Then, place the ramekins on a rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

8. Final Touch

Uncover the ramekins. If any condensation has formed on the custards, gently place a paper towel on the surface to absorb the moisture. Evenly sprinkle about 1 teaspoon of turbinado sugar over each custard (use 1.5 teaspoons for shallow fluted dishes). Tilt and tap the ramekin for an even layer of sugar. Using a torch, caramelize the sugar to form a crisp top. Refrigerate the ramekins, uncovered, for 30 to 45 minutes to re-chill before serving.