The Perfect Vanilla Creme Brulee Recipe

Pre-heat oven to 300F (conventional / no fan), and put a few cups of water to boil. This will be used for the water bath

Add the heavy cream and vanilla bean seeds or vanilla bean paste into a saucepan and stir. Place on the stove on low heat until the cream starts to simmer (not a full boil)

Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down (30-60 seconds)

Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the egg yolks so they don't curdle. Then add the remaining cream and whisk gently until combined. Don't overmix or whisk too aggressively as that will add too many air bubbles in the mixture

Pass the custard through a fine mesh sieve to remove any lumps, and divide it equally between 3 8oz Creme Brulee ramekins, filling almost to the top (see notes for regular ramekins)

Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray (not cold!), avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins

Carefully lift the tray with the water and ramekins in it and place inside the oven. Bake for ~30-35 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when you gently shake the ramekins

Carefully lift the ramekins from the tray, and immediately transfer them to the fridge. Cool overnight (or at least for 2 hours)

The next day, sprinkle a thin layer of granulated sugar on each ramekin so the custard is completely coated, and use a blowtorch to caramelize the sugar. Hold the blowtorch at a 45 degree angle and gently swirl it in little circles. Work one area at a time until the sugar melts and caramelizes into a deep brown color before moving to the next area

Serve & enjoy! Creme Brulee is best eaten within 1-2 hours after torching; the caramel coating becomes sticky over time