Crème Brûlée

Method

1. Preheat oven to 165°C (325°F). Place 4-6 ramekins (6 oz each) in a deep baking dish.
2. In a saucepan, heat the cream with the vanilla bean (seeds and pod) over medium heat until it just begins to simmer. Remove from heat, cover, and let steep 10 minutes. (If using extract, skip the steep and add it in step 3.)
3. In a bowl, whisk the egg yolks and sugar until pale and thick, about 2 minutes. Remove the vanilla pod from the cream. Slowly pour the hot cream into the yolk mixture, whisking constantly (this is called tempering — it prevents scrambled eggs). Add vanilla extract now if using.
4. Strain the custard through a fine-mesh strainer into a pitcher. Pour into the ramekins.
5. Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides (this is a water bath — it ensures gentle, even cooking).
6. Bake 40-50 minutes until the custards are set around the edges but still jiggle slightly in the center (like gelatin, not like liquid).
7. Carefully remove the ramekins from the water bath. Cool to room temperature, then refrigerate at least 4 hours (overnight is best).
8. **To brûlée**: Sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar, moving the flame constantly until golden and bubbly. Let sit 1 minute (the sugar hardens into a glass-like shell). Tap with a spoon for that satisfying crack.
9. *Storage:** Refrigerator for 3 days (unbrûléed). Brûlée the sugar just before serving.