Crème Brûlée

Let's Cook

1. Step 1.

   Preheat an oven to 300°F.

2. Step 2.

   Have a pot of boiling water ready.

3. Step 3.

   Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.

4. Step 4.

   Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan.

5. Step 5.

   Add the cream, stir to mix and set the pan over medium-low heat.

6. Step 6.

   Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface.

7. Step 7.

   Remove from the heat and set aside to steep, about 15 minutes.

8. Step 8.

   In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended.

9. Step 9.

   Gradually add the cream to the egg mixture, whisking until blended.

10. Step 10.

    Pour the custard through a fine-mesh sieve set over a bowl.

11. Step 11.

    Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan.

12. Step 12.

    Add boiling water to fill the pan halfway up the sides of the ramekins.

13. Step 13.

    Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.

14. Step 14.

    Transfer the ramekins to a wire rack and let cool to room temperature.

15. Step 15.

    Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

16. Step 16.

    Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard.

17. Step 17.

    Using a kitchen torch, melt the sugar according to the manufacturer's instructions.

18. Step 18.

    Serve immediately.