Classic Crème Brûlée

Method

1. 01

   Preheat the oven to 150°C. Place 6 ramekins of 120 to 150 ml inside a deep baking dish and heat water until very hot, without boiling violently.

2. 02

   In a saucepan, heat the heavy cream, whole milk, vanilla bean with its seeds, orange zest, and fine salt for 5 minutes over low heat, until steam rises and the edges tremble without boiling.

3. 03

   Remove the pot from the heat, cover, and let infuse for 10 minutes so that the vanilla and zest flavor the mixture. Remove the vanilla bean.

4. 04

   Beat the egg yolks with 90 g of white sugar for 2 minutes, just until the mixture looks paler and the sugar starts to dissolve; do not over-whip.

5. 05

   Temper the yolks: gradually pour the hot cream over the yolks while constantly whisking for 1 minute to prevent lumps.

6. 06

   Strain the mixture through a fine sieve and distribute it among the ramekins. Fill the baking dish with hot water until half the height of the molds is covered.

7. 07

   Bake at 150°C for 35 to 40 minutes, until the edges are set and the center trembles gently like gelatin when the ramekin is moved.

8. 08

   Remove the ramekins from the water bath, cool for 30 minutes at room temperature, and refrigerate for at least 4 hours, until completely cold and set.

9. 09

   Sprinkle 10 g of white sugar to caramelize on each cold cream, in a thin and even layer. Torch for 1 to 2 minutes, moving constantly, until the sugar turns amber and is shiny.

10. 10

    Let sit for 2 minutes for the caramel to harden and serve immediately, when tapping it with a spoon sounds crispy.