Crème Brûlée

1.Scald the Cream and Infuse Vanilla:Preheat your oven to 325°F (160°C). In a saucepan, combine 2 cups of heavy cream and 1 teaspoon of pure vanilla extract (or the scraped seeds and pod of 1 vanilla bean). Heat over medium heat until tiny bubbles form around the edges and the cream is hot, but do not let it come to a full boil. Remove from heat and let steep for 5 minutes (discard the bean pod if using). 2.Whisk Eggs and Sugar:In a medium bowl, gently whisk together 5 large egg yolks and ½ cup of granulated sugar until combined and slightly pale. Do not whisk vigorously — you want to avoid creating excess air bubbles or foam, which affects the silky texture of the final custard. 3.Temper the Custard:Slowly pour the warm cream into the egg yolk mixture in a thin, steady stream while whisking continuously. Tempering the eggs gradually raises their temperature so they don't curdle or cook into scrambled eggs. 4.Strain into Ramekins:Pour the mixture through a fine-mesh sieve into a liquid measuring cup or pitcher to catch any unintended cooked egg bits or foam. Divide the custard evenly among four 6-ounce shallow ramekins. If any small air bubbles remain on the surface of the custard, gently pop them with a toothpick or lightly pass a kitchen torch over them. 5.Bake in a Water Bath (Bain-Marie):Place the ramekins inside a wide, deep baking dish. Set the dish on the middle oven rack, then carefully pour hot water into the baking pan around the ramekins until it reaches halfway up their sides. Bake for 35 to 45 minutes, or until the edges are set but the centers still jiggle like gelatin when gently shaken. 6.Chill Completely:Carefully remove the ramekins from the hot water bath and let them cool to room temperature on a wire rack. Cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until chilled and completely set. 7.Torch the Sugar Crust:Just before serving, sprinkle about 1 teaspoon of granulated sugar in an even layer over the top of each chilled custard. Using a kitchen torch held 2 to 3 inches away, melt and caramelize the sugar using a sweeping circular motion until it turns a deep amber brown. Allow the caramel to cool and harden for 2 to 3 minutes before cracking into it with a spoon.