Crème Brûlée

Instructions

1. Prepare the oven
   Preheat your oven to 325°F (165°C). Arrange 6 ramekins in a large baking dish with high sides.
2. Create the custard base
   In a medium bowl, whisk the egg yolks and 100g of granulated sugar until the mixture becomes pale yellow and thickens slightly, about 2-3 minutes.
3. Heat the cream mixture
   In a saucepan over medium heat, combine the heavy cream, vanilla bean seeds, the empty vanilla bean pod, vanilla extract, and salt. Heat until the mixture is steaming but not boiling, then remove from heat and discard the vanilla bean pod.
4. Temper the eggs
   Gradually pour the warm cream mixture into the egg mixture while whisking constantly. This prevents the eggs from cooking too quickly. Strain the mixture through a fine-mesh sieve to remove any lumps.
5. Bake the custards
   Pour the custard mixture evenly into the ramekins. Add enough boiling water to the baking dish to come halfway up the sides of the ramekins. Bake for 30-35 minutes until the custards are set but still slightly jiggly in the center.
6. Chill thoroughly
   Remove the ramekins from the water bath and let them cool to room temperature. Cover each with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
7. Caramelize the sugar
   When ready to serve, sprinkle 1-2 teaspoons of demerara sugar evenly over each custard. Using a kitchen torch, melt the sugar until it bubbles and turns amber. Alternatively, place under a hot broiler for 1-2 minutes, watching carefully to prevent burning.
8. Serve immediately
   Let the caramelized sugar cool and harden for 1-2 minutes before serving. The contrast between the crisp caramelized top and the smooth, cold custard underneath is the signature of a perfect Crème Brûlée.