Classic Crème Brûlée

Method

1. 01

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

2. 02

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

3. 03

   Remove the saucepan from the heat, cover, and let it steep for 10 minutes to infuse the vanilla and zest flavors. Remove the vanilla bean.

4. 04

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

5. 05

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

6. 06

   Strain the mixture through a fine sieve and distribute it into the ramekins. Fill the tray with hot water until it covers half the height of the molds.

7. 07

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

8. 08

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

9. 09

   Sprinkle 10 g of white sugar for caramelizing over each cold cream, in a thin and even layer. Burn with a torch for 1 to 2 minutes, moving constantly, until the sugar turns amber and becomes shiny.

10. 10

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