Classic Vanilla Crème Brûlée

Preheat Oven

Preheat your oven to 325°F (163°C).

Infuse the Cream

Pour the heavy cream into the saucepan.

Add the split vanilla bean and scraped seeds to the cream.

Heat over medium-low heat until the cream just begins to steam and tiny bubbles form at the edges — do not boil.

Remove the saucepan from heat and let the cream steep for 10 minutes.

Remove the vanilla bean pod from the cream and discard it.

Whisk the Yolks

Place the egg yolks in the large mixing bowl.

Add 1/4 cup of the granulated sugar and the sea salt to the yolks.

Whisk vigorously until the mixture is pale yellow and slightly thickened, about 2 minutes.

Temper the Cream

Very slowly pour about 2 tablespoons of the warm cream into the egg mixture while whisking constantly.

Continue adding the rest of the cream in a slow, steady stream, whisking the entire time.

Strain the Custard

Pour the custard through the fine-mesh strainer into a large liquid measuring cup or pitcher to remove any cooked egg bits.

Prepare the Water Bath

Place the four ramekins into the roasting pan.

Divide the custard evenly among the four ramekins, filling each about three-quarters full.

Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.

Bake

Carefully slide the roasting pan into the preheated oven.

Bake for 35–40 minutes, until the edges are set but the centers still have a slight jiggle when nudged.

Cool and Chill

Carefully remove the ramekins from the water bath using tongs or a spatula and set them on a wire rack.

Let the custards cool at room temperature for 30 minutes.

Cover each ramekin loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.

Brûlée the Sugar

Remove the custards from the refrigerator and blot any condensation from the surface with a paper towel.

Sprinkle exactly 1 tablespoon of granulated sugar evenly over the surface of each custard.

Hold the kitchen torch about 2 inches above the sugar and move it in slow circles until the sugar melts and turns deep amber.

Let the caramelized sugar harden for 60 seconds before serving.

Serve

Serve each crème brûlée immediately so the crust stays crisp and shatters satisfyingly when tapped with a spoon.