Classic Crème Brûlée

Step 1

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour the heavy cream and whole milk into a medium saucepan and heat over medium heat until steam rises from the surface and a few tiny bubbles appear at the edges, about 5 minutes — do not let it boil.

Step 3

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until blended.

Step 4

Put the 5 egg yolks and 6 tablespoons sugar into a medium bowl and whisk together with a fork until the mixture turns pale yellow and becomes thick, about 2 minutes.

Step 5

Slowly pour the warm cream mixture into the egg mixture while whisking constantly to combine and prevent the eggs from scrambling.

Step 6

Pour the custard through a fine-mesh strainer into a measuring cup or bowl to remove any small cooked egg bits, pressing gently with a spoon.

Step 7

Pour the custard equally into four shallow ramekins or heatproof ceramic cups, filling each about three-quarters full.

Step 8

Place the filled ramekins inside a large baking dish, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins — this water bath keeps the custard creamy and prevents cracking.

Step 9

Carefully transfer the baking dish to the preheated oven and bake for 20 minutes, until the custard edges are set but the center jiggles slightly when you gently shake a ramekin.

Step 10

Remove the baking dish from the oven and let the ramekins cool in the water bath for 5 minutes.

Step 11

Carefully lift the ramekins out of the water bath using tongs or a small towel, then refrigerate them uncovered for at least 4 hours or up to 2 days until completely chilled.

Step 12

When ready to serve, sprinkle 2 teaspoons of the remaining sugar evenly over the surface of each custard, covering it completely.

Step 13

Use a kitchen torch to hold the flame about 2 inches above the sugar surface and move it slowly back and forth until the sugar melts, turns amber-brown like butterscotch, and begins to bubble — this takes about 1 minute per ramekin.

Step 14

Let the caramelized sugar cool and harden for 2 minutes at room temperature before serving — you'll hear a satisfying crack when you tap it with a spoon.