Crème Brûlée (8 servings)
900g /4 cups heavy whipping cream
3g /½ tsp. salt
1 vanilla bean, split in half lengthwise OR 25g /2 tbsp. pure vanilla extract
12-13 each/216 gr. large egg yolks
115g / 8 TBSP granulated sugar
115 gr / 8 TBSP sugar for finishing
Preheat oven to 300-325°F.
In a saucepan over medium high heat, combine cream and vanilla bean OR vanilla extract and warm to lukewarm, stirring occasionally with a wire whisk to prevent sticking.
Meanwhile, in a bowl, using a whisk, mix egg yolks, sugar, and salt. Mixture should be creamy and smooth.
As soon as cream has reached lukewarm stage, immediately pour about 1/3 of it in a slow, steady stream into the egg-sugar-salt mixture, whisking constantly. Once thoroughly combined, add the remaining cream to the mixture, whisking constantly until thoroughly combined.
Strain cream mixture through a fine-mesh sieve. Remove vanilla bean and reserve for other use.
Divide cream into the 8 ramekins, and then place them in a shallow baking pan and pour in hot water to reach halfway up the sides of ramekins.
Set temperature at 275°F and bake until custard is set, about 45 to 60 minutes. Custard should still be jiggling in the middle. Let cool completely, then cover and refrigerate until well chilled (from 6 hours and up to 3-4 days).
Before serving, evenly sprinkle each crème brûlée with 1 tablespoon of sugar, then caramelize to a dark brown using a torch.