Crème Brûlée

Instructions

1. 1 Preheat oven to 150C (300F). Place six ramekins in a deep roasting pan. Put a kettle of water on to boil.
2. 2 Heat the cream with the vanilla bean (seeds and pod) and salt in a saucepan over medium heat until it just begins to steam and tiny bubbles appear at the edges. Do not boil. Remove from heat and let steep for 15 minutes.
3. 3 Whisk the egg yolks and sugar together until pale and thick, about 2 minutes. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs without scrambling them.
4. 4 Strain the custard through a fine-mesh sieve into a pitcher. Pour evenly into the ramekins, filling them about three-quarters full. Skim any surface bubbles with a spoon.
5. 5 Pour boiling water into the roasting pan to come halfway up the sides of the ramekins (bain-marie). Carefully transfer to the oven and bake for 40-45 minutes until the custards are set at the edges but still have a gentle wobble in the center.
6. 6 Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set and cold.
7. 7 Just before serving, sprinkle a thin, even layer of caster sugar over each custard. Caramelize with a kitchen torch, holding it 5cm away and moving in small circles until the sugar melts into a glassy, amber crust. Wait 1 minute for the sugar to harden, then serve.