Crème Brûlée

Ingredients

• 2 cups heavy cream (480 ml)
• 1 cup whole milk (240 ml)
• 1 vanilla bean, split lengthwise
• 5 large egg yolks (about 100 ml)
• 1/2 cup granulated sugar (100 g), plus extra for topping
• 1 pinch of sea salt (2 g)
• 1 teaspoon vanilla extract (5 ml), optional if using fresh vanilla
• 2 tablespoons cold water (30 ml)

Instructions

1. Pour the cream and milk into a heavy-bottomed saucepan. Scrape the seeds from the vanilla bean using the back of a knife and add both seeds and pod to the cream mixture. Heat over medium heat until steaming and small bubbles form around the edges, approximately 5-7 minutes. Do not boil. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
2. While the cream steeps, create an ice bath by filling a large bowl with ice and cold water. Set a smaller bowl on top and place it in the refrigerator. This will be used later to cool the custard mixture.
3. In a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture becomes pale yellow and thick, about 3-4 minutes of whisking. This ribbon stage is essential for proper emulsification.
4. Remove the vanilla bean pod from the cream mixture. Slowly pour the hot cream into the egg yolk mixture while continuously whisking vigorously to temper the eggs. Add the hot cream in a thin stream, whisking constantly for 2-3 minutes to prevent the eggs from scrambling. Add the salt and optional vanilla extract if using.
5. Pour the custard through a fine-mesh sieve into a bowl to remove any cooked egg particles or air bubbles. Let it sit for 1 minute, then skim off any foam from the surface with the back of a spoon.
6. Divide the custard evenly among six ramekins or custard cups, filling them about three-quarters full. Place the filled ramekins in a roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
7. Bake in a preheated 325°F (160°C) oven for 30-35 minutes. The custards are done when the edges are set but the centers still jiggle slightly when gently shaken, about a 1-inch (2.5 cm) wobble in the middle. Do not overbake or the custard will curdle.
8. Remove the ramekins from the water bath and let them cool to room temperature, about 30 minutes. Refrigerate for at least 4 hours, preferably overnight, until completely chilled.
9. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard, about 1 teaspoon (5 g) per ramekin. Use a kitchen torch held 2-3 inches (5-7.5 cm) above the surface, moving it in a circular motion until the sugar melts and turns amber brown, about 1-2 minutes per ramekin. The sugar should caramelize evenly without burning.