Crème Brûlée

The Custard

Preheat the oven to 325°F. In a bowl, whisk until pale yellow...

• 4 large egg yolks

In a medium saucepan over medium heat, heat...

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/8 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Stir until the sugar has fully dissolved and the mixture is just barely simmering, not boiling. Take it off the heat right away.

While whisking constantly, slowly pour the hot cream into the yolks. This tempers the yolks so they don't scramble.

Set 4 ramekins in a larger baking dish and divide the custard evenly among them.

Note: If the custard looks at all lumpy, pour it through a fine strainer as you fill the ramekins.

Bake & Chill

Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.

Bake 40–45 minutes, until the edges are set but the center still has a slight, noticeable jiggle.

Lift the ramekins out of the water bath and let them cool at room temperature for 30 minutes.

Cover each with plastic wrap and refrigerate at least 2 hours, or up to a few days.

Caramelize & Serve

Just before serving, sprinkle evenly over the custards, about 1 tsp each...

• 4 tsp granulated sugar

Tilt each ramekin gently to spread the sugar into an even layer.

Caramelize the sugar with a kitchen torch or under the broiler until it forms a hard, glassy crust.

Note: Using the broiler? Set the ramekins on a baking sheet on a high rack, leave the oven door slightly open and watch closely, turning the dishes as needed for an even crust.

Serve right away and enjoy the crunch.