Classic Vanilla Crème Brûlée

Pour the cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add them and the bean to the cream. Heat over low heat for about 5 minutes, until the cream is hot and just beginning to steam, but do not bring it to a boil. Remove the saucepan from the heat and set it aside for 5 minutes.

In a bowl, whisk the egg yolks with 80 g sugar for about 2 minutes, just until combined. The mixture should become lighter, but it does not need to be fluffy.

Remove the vanilla bean. Slowly pour the hot cream into the egg yolks, stirring constantly so the eggs do not curdle. Pour the mixture through a fine-mesh sieve into a pitcher, removing any foam from the surface.

Divide the mixture among 4 shallow ramekins. Place them in a deep baking dish and pour hot water into the dish until it reaches halfway up the ramekins. Bake in an oven preheated to 150°C for about 40 minutes, until the edges are set and the center remains slightly jiggly when the dish is gently moved.

Remove the ramekins from the water bath and let them cool for about 30 minutes. Then cover them and refrigerate for at least 3 hours, until the custard has completely set.

Pat the surface of the custard dry with a paper towel if moisture has appeared. Sprinkle each portion with an even layer of the remaining 40 g sugar. Caramelize the sugar with a kitchen torch, moving the flame until a golden, hard shell forms; you can also use an oven broiler preheated to 250°C and caramelize the sugar for 2–3 minutes. Serve immediately while the shell is crisp.