Crème Brûlée

Instructions

1. Preheat oven to 325°F (160°C).
2. Combine all Custard Base ingredients in a saucepan. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
3. Remove from heat and let steep for 30 minutes to infuse vanilla flavor.
4. Whisk egg yolks and salt in a separate bowl.
5. Temper the egg yolks by slowly drizzling about 1/2 cup of the warm cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
6. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Stir to combine.
7. Strain the custard through a fine-mesh sieve to remove any cooked egg bits or vanilla bean particles.
8. Pour the custard into six ramekins.
9. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
10. Bake for 50-60 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
11. Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
12. Before serving, sprinkle each creme brulee with an even layer of Granulated Sugar (Caramel Topping).
13. Using a kitchen torch, caramelize the sugar until golden brown and brittle. Alternatively, broil for a very short time, watching carefully to prevent burning.