Crème Brûlée

Preheat your oven to 160°C (325°F). Arrange four 177ml (6 oz) ceramic ramekins in a deep 9x13 inch glass baking dish. Bring a kettle of water to a rolling boil for the water bath, then set aside.

Pour the heavy cream into a small saucepan, scrape the seeds from the vanilla bean into the cream, and add the empty bean pod too (if using vanilla extract instead of a bean, hold it to add later). Heat over medium-low heat, stirring occasionally, until the cream reaches 77°C (170°F) and small bubbles form around the edges (do NOT bring to a rolling boil). Remove from heat, cover, and let steep for 10 minutes to infuse vanilla flavor, then fish out the empty bean pod and stir in vanilla extract if using.

While the cream steeps, add the 5 large egg yolks, 50g (1/4 cup) granulated sugar, and 1/8 tsp fine sea salt to a medium heatproof mixing bowl. Whisk continuously for 1 minute until the mixture is pale lemon yellow, smooth, and slightly thickened, with no visible sugar granules at the bottom of the bowl.

Slowly pour 60ml (1/4 cup) of the warm vanilla cream into the egg yolk mixture while whisking nonstop to prevent curdling. Repeat this 3 more times, adding 60ml (1/4 cup) cream each time and whisking constantly, until half the cream is incorporated. Pour the remaining warm cream into the bowl, whisking gently to combine, then strain the mixture through a fine-mesh sieve to remove any lumps or tiny cooked egg bits.

Divide the strained custard evenly between the four prepared ramekins. Carefully pour the pre-boiled hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins. Bake for 30-35 minutes at 160°C (325°F): the edges of the custard should be fully set, but the very center 2.5cm (1-inch) will jiggle slightly like soft Jell-O when the pan is gently shaken. Remove ramekins from the water bath, let cool to room temperature for 30 minutes on a wire rack.

Cover each cooled ramekin with plastic wrap, pressing the wrap directly onto the custard surface to prevent a thick skin from forming. Refrigerate for a minimum of 4 hours (or up to 3 days) until fully chilled. Right before serving, uncover the ramekins, blot any condensation off the custard surface with a paper towel, then sprinkle 1 tablespoon of granulated sugar evenly over each custard top. Use a kitchen torch held 10cm (4 inches) from the surface to melt the sugar, moving the torch constantly, until the sugar forms a deep amber, glossy, crisp caramel layer. Let rest 1 minute for the caramel to harden before serving.