Crème Brûlée is a classic French dessert consisting of a rich, vanilla custard base topped with a layer of caramelized sugar. The dramatic contrast between the creamy, cool custard and the crisp, warm sugar layer is its signature.

Prep Time	Cook Time	Serves
20 minutes	45 minutes	4

Part A: Ingredients

• Custard: 2 cups Heavy Cream, 1/2 cup Granulated Sugar, 5 large Egg Yolks.
• Flavor: 1 Vanilla Bean, split and scraped (or 1 tsp Vanilla Extract).
• Topping: 4 Tbsp Turbinado Sugar (or plain granulated sugar).

Part B: Instructions

Step 1: Infuse the Cream

1. In a saucepan, combine the heavy cream, $1/2$ cup of sugar, and the vanilla bean seeds and pod (or vanilla extract).
2. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar is dissolved (do not boil). Remove from heat and let steep for 15 minutes. Remove the vanilla pod.

Step 2: Temper the Egg Yolks

1. In a separate large bowl, lightly whisk the 5 egg yolks.
2. Slowly pour the warm cream mixture into the egg yolks while whisking continuously. This step is called tempering and prevents the yolks from scrambling. Strain the custard mixture through a fine-mesh sieve into a measuring cup.

Step 3: Bake the Custard

1. Preheat the oven to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
2. Pour the custard mixture evenly into four 6-ounce ceramic ramekins.
3. Place the ramekins in a deep baking dish. Fill the baking dish with boiling water until the water reaches halfway up the sides of the ramekins (this is a water bath).
4. Carefully transfer the baking dish to the oven and bake for 35–45 minutes. The custards are done when the edges are set but the center still jiggles slightly.

Step 4: Chill and Caramelize

1. Carefully remove the ramekins from the water bath. Let them cool completely, then refrigerate for at least 4 hours, or preferably overnight.
2. Just before serving, sprinkle 1 tablespoon of turbinado sugar evenly over the surface of each chilled custard.
3. Use a kitchen torch to melt and caramelize the sugar quickly until it forms a dark amber, crisp layer. (Alternatively, place briefly under the broiler, watching carefully to avoid burning the custard).

Step 5: Serve

• Serve immediately, allowing guests to crack the crisp sugar crust with a spoon.