Target: 6 × 4 inches · landscape

Crème Brûlée

330 min · 4 ramekins

Ingredients

□ 2 cups heavy cream

□ 1 vanilla bean, split and seeds scraped

□ 5 large egg yolks

□ 1/3 cup granulated sugar, for custard

□ 1/4 tsp fine salt

□ 4 tsp granulated sugar, for topping

1. Heat the oven to 300 F; arrange shallow ramekins in a roasting pan and boil kettle water for the bath.

2. Infuse cream with vanilla and salt. Whisk yolks with custard sugar, then temper gradually with the warm cream.

3. Strain into ramekins, add hot water halfway up their sides, and bake until edges set and centers wobble gently.

4. Cool until no longer warm, then cover and chill at least 4 hours until cold and softly set.

5. Blot condensation, layer topping sugar evenly, and torch with a moving flame until the top is amber and brittle.

Cook’s note: Torch just before serving for the clearest crack and crispest sugar top.