Classic Crème brûlée

In a saucepan, combine the cream, sugar, and vanilla bean. Heat over medium until it just begins to simmer—do not let it boil.

While the cream heats, whisk the egg yolks in a separate bowl until smooth.

Once the cream is hot, slowly pour it into the yolks while whisking continuously. This step is called tempering—it gently brings the yolks up to temperature without scrambling them.

Strain the mixture through a fine mesh sieve into a measuring cup with a spout. If foam forms on top, skim it off or use a kitchen torch to remove it.

Place shallow, oven-safe dishes or ramekins on a sheet tray. Carefully pour the custard mixture into each dish.

Create a water bath by pouring hot water into the sheet tray, making sure it surrounds the ramekins but doesn't splash inside. The water should come about halfway up the sides of the ramekins.

Bake at 350°F. Set a timer for 12 minutes, then check by gently shaking the tray. If the custard still looks very liquid, continue baking in 10-minute increments.

The custard is done when the edges are set but the center has a slight jiggle.

Carefully remove the tray from the oven. Take the ramekins out of the water bath and let them cool at room temperature.

Once cooled, refrigerate for at least 6 hours or ideally overnight (about 24 hours) to fully set.

When ready to serve, sprinkle a thin, even layer of granulated sugar on top. Shake off any excess.

Add a second light layer of sugar and torch evenly until the sugar melts, bubbles, and turns a golden brown. Be careful not to burn it.

Serve immediately and enjoy that perfect crack!