French Crème Brûlée

Instructions

1. Prepare the oven
   Preheat your oven to 325°F (165°C). Place six 4-ounce ramekins in a large baking dish or roasting pan. Boil a kettle of water for the water bath.
2. Infuse the cream
   In a medium saucepan, combine the heavy cream with the vanilla pod and seeds. Heat over medium heat until it just begins to simmer, then remove from heat. Allow to steep for 10-15 minutes, then remove the vanilla pod.
3. Create the custard base
   In a large bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale yellow and slightly thickened. Gradually whisk in the warm cream mixture and vanilla extract, being careful not to create too many bubbles.
4. Bake the custards
   Strain the custard mixture through a fine-mesh sieve into a pouring jug, then divide it evenly among the ramekins. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 35-40 minutes, until the custards are set but still slightly jiggly in the center.
5. Cool and chill
   Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
6. Caramelize the sugar topping
   Just before serving, sprinkle a thin, even layer of granulated sugar over each custard (about 1-2 teaspoons per ramekin). Using a kitchen torch, melt and caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a preheated broiler for 2-3 minutes, watching carefully to prevent burning.
7. Serve
   Allow the caramelized sugar to harden for 1-2 minutes. Garnish with fresh berries if desired and serve immediately while the top is still crisp and the custard beneath is cool.