Vanilla Crème Brûlée

Instructions

1. Prepare the oven
   Preheat your oven to 325°F (165°C). Place 6 ramekins (about 4oz/120ml each) in a large baking dish or roasting pan.
2. Infuse the cream
   In a medium saucepan, combine the heavy cream, vanilla pod and seeds. Heat over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 10 minutes to infuse the vanilla flavor.
3. Mix the custard base
   In a large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined and slightly lightened in color.
4. Temper the eggs
   Remove the vanilla pod from the cream. Gradually add the warm cream to the egg mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout.
5. Fill and bake
   Divide the custard mixture evenly among the ramekins. Pour enough hot 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.
6. Cool and chill
   Remove the ramekins from the water bath and let cool to room temperature. Cover each with plastic wrap and refrigerate for at least 4 hours or overnight until thoroughly chilled.
7. Caramelize the sugar
   Just before serving, sprinkle 1 tablespoon of superfine sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color. Alternatively, place under a preheated broiler for 2-3 minutes, watching carefully to prevent burning.
8. Serve
   Allow the caramelized sugar to harden for about 2 minutes. Serve immediately to enjoy the contrast between the crisp caramelized topping and the cool, creamy custard beneath.