Classic Creme Brulee

Preheat your oven to 325°F (160°C). Arrange four 6-ounce (170g) ramekins in a deep baking pan (like a 9x13 inch pan).

In a medium saucepan, combine the heavy cream, vanilla bean pod and scraped seeds (or vanilla extract), and salt. Heat over medium heat just until it begins to simmer gently around the edges. Do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor (if using a bean). If using extract, just heat until simmering and remove from heat.

In a separate medium bowl, whisk together the egg yolks and 1/2 cup (100g) of granulated sugar until well combined and slightly pale.

Remove the vanilla bean pod from the cream (if used). Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Do not add the hot cream too quickly, or you might scramble the yolks.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher (this makes pouring easier). Skim off any foam or bubbles from the surface.

Carefully divide the custard mixture evenly among the four ramekins.

Place the baking pan with the ramekins into the preheated oven. Carefully pour hot water into the baking pan around the ramekins, ensuring the water level comes about halfway up the sides of the ramekins. Be careful not to splash water into the custard.

Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center when gently shaken.

Carefully remove the baking pan from the oven. Let the ramekins cool in the water bath for about 15-20 minutes, then remove them from the water bath and place them on a wire rack to cool completely to room temperature.

Once cooled, cover each ramekin tightly with plastic wrap (press it directly onto the surface if desired to prevent a skin) and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.

Just before serving, remove the custards from the refrigerator. Blot any condensation from the surface with a paper towel. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.

Using a kitchen torch, move the flame continuously over the sugar until it melts and caramelizes into a deep amber, brittle crust. Alternatively, you can caramelize the sugar under a hot broiler (watch very carefully to prevent burning).

Let the creme brulee sit for a minute or two for the caramelized sugar to harden before serving.