Crème Brûlée

By Francesca Zani · delish.com

4 servings

50 min + 2 hrs 30 min chill

Silky vanilla custard set in a water bath, chilled, then topped with a caramelized sugar crust.

prepPreheat oven to 325°F / 163°C
prepPlace 4 (4-oz.) ramekins in a 9" × 5" baking pan
400 ml heavy cream	Heat cream, vanilla & salt, 3–5 min	Steep 3–5 min, discard pod	Temper yolks, pour in cream	Divide among ramekins, water bath	Bake 325°F / 163°C, 40 min	Cool 30 min, cover, chill 2 hrs+	Sprinkle sugar, torch until golden	Cool 1–2 min, serve
1 vanilla bean pod, halved lengthwise, seeds scraped
1/4 tsp. kosher salt
66 g granulated sugar (for custard)
4 large egg yolks	Whisk egg yolks until smooth
2 Tbsp. / 25 g granulated sugar (for brûlée)

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