Vanilla Crème Brûlée is the epitome of indulgent desserts, known for its creamy custard base topped with a crisp layer of caramelized sugar. This classic French dessert is a favorite for special occasions and elegant dinner parties.
In a medium saucepan, combine the heavy cream and vanilla extract (or the seeds from the vanilla bean). Heat over medium heat until it begins to simmer, stirring occasionally. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Gradually pour the warm cream into the egg mixture, whisking constantly. Strain the mixture through a fine mesh sieve into a clean bowl.
Place six ramekins in a baking dish and pour the custard mixture into each ramekin, filling them about three-quarters full.
Add hot water to the baking dish, enough to come halfway up the sides of the ramekins. Bake for 30-40 minutes or until the edges are set but the centers jiggle slightly.
Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours or overnight.
Sprinkle a thin, even layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
