Crème Brûlée with a Vanilla Bean and Brown Sugar Topping

👨‍🍳 Method

1. 1
   Preheat the oven to 150°C (300°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a pot, heat the cream and vanilla until steaming, almost to a boil.

   StoveSmall saucepan
3. 3
   Beat the yolks with the sugar until pale.

   BowlWhisk
4. 4
   Gradually pour the hot cream into the yolk mixture, whisking, so the yolks don't cook.

   Whisk
5. 5
   Pass the mixture through a fine sieve.

   Fine sieve
6. 6
   Divide among ramekins and set them in a deep pan. Pour boiling water into the pan halfway up the ramekins.

   Ramekins / cocottesBaking panKettle
7. 7
   Bake 35–40 minutes, until the edges are set and the center still jiggles slightly.

   ⚙ BakingOvenRamekins / cocottesBaking pan

   💡Take them out of the oven while the center still jiggles: the cream keeps setting as it chills, and baking until the center is firm leaves it grainy.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Remove from the water bath, let cool, then chill in the fridge for at least 4 hours.

   Refrigerator
9. 9
   Before serving, sprinkle the sugar in a thin, even layer over the ramekins and torch until the sugar melts into a golden caramel crust.

   Kitchen torch

   💡Cold cream from the fridge and a thin layer of sugar: the torch melts only the sugar, and the cream underneath stays cold. After torching, wait a minute or two for the crust to harden.