Crème Brûlée

Step 1

Heat the oven to 325°F and warm 2 cups heavy cream in a saucepan until steaming with tiny bubbles at the edge, about 5 minutes.

Step 2

Whisk 5 egg yolks, 1/3 cup of the sugar, and 1/4 tsp salt in a bowl until pale and slightly thickened, about 2 minutes.

Step 3

Slowly pour the hot cream into the yolks while whisking constantly, then stir in 1 tsp vanilla extract.

Step 4

Set 4 ramekins in a baking dish, divide the custard among them, and pour in hot water to reach halfway up their sides.

Step 5

Bake 30-35 minutes until the edges are set but the centers still wobble like jelly when gently nudged.

Step 6

Chill the ramekins until cold, at least 20 minutes in the freezer or 30 in the fridge — longer gives the best set.

Step 7

Sprinkle 2 tsp of the remaining sugar over each custard and brûlée with a torch, or broil 2-3 minutes, until deep amber.