Crème Brûlée

For the custard base

1. Preheat the oven to 300°F (150°C).

2. Measure 75 g vanilla sugar into a saucepan.

3. Pour in 2 cups heavy cream.

4. Cut and scrape a vanilla pod, then add both the seeds and the pod to the cream mixture.

5. Bring the cream mixture to a gentle simmer over medium heat.

6. Remove from the heat as soon as it begins to simmer and let cool for 15 minutes.

   Then 15 min of waiting

7. Separate 6 large egg yolks into a glass bowl.

8. Wrap a moist kitchen towel around the base of the glass bowl to keep it stable.

9. Whisk the egg yolks constantly while slowly drizzling in the cooled cream mixture.

For the water bath and topping

10. Divide the custard evenly among six ramekins.

11. Place the ramekins inside a large baking dish lined with a towel.

12. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins.

13. Bake at 300°F (150°C) until set around the edges but slightly jiggly in the center, 25–40 minutes.

    Then 35 min of waiting

14. Remove the ramekins from the water bath and let cool at room temperature for 1 hour.

    Then 60 min of waiting

15. Cover and refrigerate for at least 4 hours, or ideally overnight.

    Then 240 min of waiting

16. Sprinkle an even layer of turbinado or raw sugar over the top of each chilled custard.

17. Caramelize the sugar with a kitchen blowtorch until a deep golden brown crust forms.

18. Return the ramekins to the refrigerator to chill for 45 minutes before serving.

    Then 45 min of waiting