Classic French Crème Brûlée

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1. 1Step 1: Pre-heat your oven to 325F (170C) with a rack in the middle.
2. 2Step 2: In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse.
3. 3Step 3: In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar.
4. 4Step 4: Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir (this tempers the egg yolks so they don’t curdle later).
5. 5Step 5: Slowly stir in the rest of the hot cream while continuously whisking.
6. 6Step 6: Place 4 large (or 6 small) crèmes brûlées ramekins into a larger baking dish or sheet pan, and fill the ramekins with the crème.
7. 7Step 7: Fill the larger baking dish with water ¾ up the sides of the ramekins.
8. 8Step 8: Bake the crèmes for 40 minutes. The edges should be set and the center should still jiggle slightly.
9. 9Step 9: Carefully transfer to a cooling rack and let cool (ramekins still in the water bath).
10. 10Step 10: When cool enough to handle, transfer the ramekins out of the water bath and let cool to room temperature.
11. 11Step 11: Sprinkle the remaining sugar onto each crème and tap the dishes around gently to make sure the sugar evenly covers the tops. Make sure no cream is left exposed.
12. 12Step 12: Caramelize the tops quickly using a blow torch.
13. 13Step 13: Let cool 30 seconds for the top to harden and serve immediately.