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Ingredients
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Crème brûlée custard
Finishing
Method
Crème brûlée custard
Preheat and prepare ramekins
Preheat oven to 325°F (160°C). Place six 6-ounce (approx.) ramekins in a deep baking pan (large enough to hold them in a single layer).
Warm cream and milk with vanilla
Split the vanilla bean lengthwise, scrape the seeds into a saucepan and add the pod. Combine heavy cream and whole milk in the saucepan. Warm over medium heat just until small bubbles form at the edges and steam rises (do not boil), about 5–7 minutes. Remove from heat and let steep 10 minutes to infuse; if using 1 tsp pure vanilla extract instead, add it after removing from heat and omit steeping time.
Whisk yolks and sugar
While the cream is steeping, place the egg yolks in a medium bowl. Add 1 tablespoon granulated sugar and 1 teaspoon fine sea salt. Whisk gently until combined and slightly thickened, about 30–45 seconds. Do not incorporate air.
Temper eggs with warm cream
Remove the vanilla pod from the warm cream. Gradually pour about one-third of the warm cream into the yolks while whisking constantly to temper. Continue adding the remaining cream slowly while whisking until fully combined and smooth.
Strain and fill ramekins
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod fragments. Divide the custard evenly among the six ramekins (about 4–5 ounces each).
Bake in a water bath (bain-marie)
Pour hot (not boiling) water into the baking pan around the ramekins until it reaches about halfway up their sides. Carefully transfer to the preheated oven and bake until the custards are set but still slightly wobbly in the center, about 30–40 minutes (start checking at 25–30 minutes). The surface should be pale and the center will jiggle slightly when nudged.
Cool and chill
Using oven mitts, remove the baking pan and transfer the ramekins to a wire rack. Let cool to room temperature (30–45 minutes), then cover individually with plastic wrap and refrigerate at least 3 hours, preferably overnight, to fully set.
Finishing
Prepare for torching
When ready to serve, remove the chilled ramekins from the refrigerator. Sprinkle about 1 to 2 teaspoons of granulated sugar evenly over the top of each custard, just enough to form a thin layer.
Caramelize the sugar
Using a kitchen torch, hold the flame about 2–3 inches from the sugar surface and move it in small circular motions until the sugar melts, bubbles, and turns a deep amber color (10–30 seconds). Allow the caramel to cool and harden 1–2 minutes. If you don't have a torch, place the ramekins on a baking sheet and broil on high 3–6 inches from the broiler element for 2–4 minutes, watching carefully to avoid burning.
Garnish and serve
Optionally top with fresh berries or a little citrus zest. Serve immediately so the caramel remains crisp. For takeout or delivery, let the caramel harden completely, then secure each ramekin in a stable container to prevent sliding; include instructions to reinstate crispness with a brief torch or broil at the destination if desired.