Classic French Crème Brûlée

6 portions 

A silky vanilla custard topped with a crackly caramelized sugar crust. Simple ingredients, impressive result.

2 cups heavy cream
1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
5 large egg yolks
0.5 cups granulated sugar, for the custard
1 pinch salt
6 tablespoons granulated or turbinado sugar, for the topping

1 - Preheat the oven to 325°F. Put the ramekins in the deep baking pan.

2 - Heat the cream in a pan until it is warm, but not boiling. Add the vanilla.

3 - Mix the yolks, 1/2 cup sugar, and salt in a big bowl until smooth.

4 - Add the warm cream to the eggs slowly. Stir all the time so the eggs don’t cook.

5 - Pour the mix into 6 small baking dishes (ramekins)

6 - Put the dishes in a deep pan. Add hot water to the pan, halfway up the sides of the dishes.

7 - Bake for 40 to 45 minutes. The edges should be firm, but the center should still move a little.

8 - Let them cool, then put them in the fridge for at least 4 hours.

Before serving, sprinkle 1 tablespoon of sugar on each one. Use a kitchen torch to melt the sugar until it is golden and hard. No torch? Put them under a hot broiler for 1 to 2 minutes.

Tip: You can make the custards 2 days before. Only add the sugar and torch it right before serving.