Classic Crème Brûlée

Remove the vanilla pod from the cream (rinse, dry, and save for vanilla sugar). Slowly pour the warm cream into the egg yolk mixture in a thin stream while whisking constantly. This tempering process prevents the eggs from scrambling.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any lumps, foam, and vanilla bean specks. This ensures an ultra-smooth, silky texture in your final crème brûlée.

Arrange 6 shallow ramekins (about 120ml capacity each) in a deep roasting pan. Carefully pour the custard into each ramekin, dividing it evenly. Fill each about 3/4 full, leaving room for the sugar crust later.

Create a water bath (bain-marie) by carefully pouring hot water into the roasting pan until it comes halfway up the sides of the ramekins. This gentle, even heat prevents the custards from curdling and ensures creamy texture throughout.

Bake for 35-40 minutes until the custards are set around the edges but still have a slight wobble in the center (like barely set gelatin). They will continue to firm up as they cool. Remove carefully from the water bath.

Let the custards cool to room temperature on a wire rack for about 30 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight. They must be completely chilled before caramelizing the sugar top.

Just before serving, remove the custards from the refrigerator and pat the tops dry with paper towels to remove any condensation. Sprinkle 1-2 teaspoons of superfine or granulated sugar evenly over each custard surface in a thin, uniform layer.

Use a kitchen blowtorch held about 5-7cm from the surface to caramelize the sugar, moving in circular motions until it melts, bubbles, and turns deep amber. Work quickly to avoid warming the custard underneath. Let it harden for 1-2 minutes.

The sugar crust should be hard and glassy. Serve immediately for the best contrast between the crisp, crackly caramelized top and the cool, creamy custard beneath. Garnish with fresh berries or a small mint sprig if desired.