Creme Brulee

Method

1. 01

   Heat the oven to 150 C. Arrange four small ramekins, each about 150 ml, in a deep baking dish and bring a kettle of water almost to a boil for the water bath.

   
2. 02

   Split the vanilla bean lengthwise and scrape the seeds into a saucepan with the 500 ml cream, the empty pod, and the salt. Warm over medium heat until steaming and just beginning to bubble at the edge, then remove from the heat and steep so the vanilla flavors the cream. If using vanilla extract instead of a bean, stir it in after the cream comes off the heat.

   ⏱ 10 min
3. 03

   Whisk the egg yolks with 65 g sugar until smooth and slightly lighter in color, but avoid whipping in a lot of foam.

   
4. 04

   Remove the vanilla pod. Slowly pour the 500 ml warm cream into the yolks while whisking constantly, then strain the custard through a fine sieve into a jug to catch any cooked egg bits and foam.

   
5. 05

   Divide the custard among the ramekins. Pour hot water into the baking dish until it reaches about halfway up the ramekin sides, taking care not to splash water into the custard.

   
6. 06

   Bake at 150 C until the edges are set and the centers still wobble gently when the dish is nudged. The custard should look softly set, not puffed, browned, or firm all the way through.

   ⏱ 35 min
7. 07

   Lift the ramekins out of the water bath, cool to room temperature, then refrigerate until fully cold and set. Cover them after they have cooled if chilling for longer than a few hours.

   ⏱ 240 min
8. 08

   Just before serving, sprinkle the remaining 25 g sugar over the custards in a very thin, even layer. Caramelize with a kitchen torch until amber and glassy, or place the cold ramekins briefly under a very hot broiler and watch constantly.

   ⏱ 5 min
9. 09

   Let the caramel harden for a few minutes, then serve while the top is crisp and the custard underneath is still chilled.

   ⏱ 5 min