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 between 4 shallow ramekins of about 200 ml each. Place them in a deep baking dish and carefully pour in hot water halfway up their sides without splashing the custard. Bake in an oven preheated to 150°C with top and bottom heat for about 40 minutes, until the edges are set but the centers still wobble slightly when 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.

If moisture has collected on the custard, gently blot it with a paper towel. Divide the remaining 40 g of sugar between the four portions, about 10 g each, to form even, thin layers. Caramelize with a kitchen torch, keeping the flame moving, until the sugar is golden. Alternatively, use the oven grill preheated to 250°C for 2–3 minutes, watching the color closely. Serve once the caramel has hardened into a crisp shell.