Crème Brûlée

Method

1. 1

   Warm the cream with the vanilla until steaming, then take it off the heat.

2. 2

   Whisk the yolks with half the sugar and a pinch of salt until pale, then whisk in the warm cream in a slow stream.

   💡 Pour slowly and whisk constantly so the yolks warm up without scrambling.

3. 3

   Strain the custard into six ramekins set in a roasting pan, and pour hot water around them halfway up their sides.

4. 4

   Bake at 150°C for 35–40 minutes until set at the edges with a gentle central wobble.

5. 5

   Chill thoroughly, at least 3 hours.

6. 6

   Just before serving, sprinkle an even thin layer of sugar over each custard and torch (or broil) until deep amber. Let the crust harden 1 minute, then serve.

   💡 Two light layers of sugar, torched one after the other, give the most even glass-like crust.