Creme Brulee

Ingredients:

• 3 cups heavy cream (720mL)
• 1 vanilla bean split and seeds scraped
• 5 egg yolks
• ½ cup granulated sugar plus more for topping (100g)
• ⅛ teaspoon salt

Instructions:

1. Preheat the Oven:
   1. Preheat the oven to 325°F (163°C).
2. Prepare the Cream Mixture:
   1. In a small saucepan, bring the cream and vanilla bean (seeds and pod) to a simmer over medium heat.
   2. Remove from heat and let stand for 15 minutes.
   3. Strain through a fine mesh sieve into a bowl to remove any solids.
3. Prepare the Custard:
   1. In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt.
   2. Slowly whisk the hot cream into the egg yolks mixture.
   3. Strain the custard through a fine mesh sieve to ensure smoothness.
4. Prepare the Ramekins:
   1. Place 6 (6-ounce) ramekins in a large baking dish.
   2. Divide the custard evenly among the ramekins.
5. Bake the Custard:
   1. Carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins.
   2. Bake for 30 to 40 minutes, or until the custard edges are set but the center wobbles slightly when shaken gently.
6. Cool and Chill:
   1. Remove from the oven and let cool completely in the water bath.
   2. Once cooled, remove the ramekins from the water and chill for several hours, or up to 2 days covered in the refrigerator.
7. Caramelize the Sugar:
   1. When ready to serve, sprinkle sugar evenly over the top of each chilled custard (about 1 to 1½ teaspoons each).
   2. Using a blow torch, caramelize the sugar until dark amber and bubbling.
8. Serve Immediately:
   1. Serve the Creme Brulee immediately, enjoying the contrast between the crunchy caramelized top and the creamy custard underneath.