Classic Creme Brulee
- Preheat oven to 3250F.
- Heat milk, cream, and vanilla bean in a medium saucepan over medium-high heat until it reaches a slow boil. Remove from heat when bubbles appear along sides of pan. Allow to cool for 10 minutes.
- In a medium-sized bowl, quickly whisk sugar with egg yolks. Slowly pour cream into egg yolk mixture. Whisk until well combined.
- Strain mixture through a fine sieve into a large measuring cup. Scrape vanilla bean to remove remaining seeds. Add seeds to custard and stir.
- Place ten 4-ounce ramekins into a 2-inch deep roasting pan or baking dish. Pour crème brulee mixture into ramekins.
- Set baking pan into oven and carefully pour enough water into the pan to come halfway up sides of ramekins.
- Bake for 45-50 minutes, or until custard no longer trembles. Check crème brulee early as baking time will depend on ramekin depth. Custard should be set, not soupy, with only a small jiggle in the center.
- When custards are done, carefully remove baking dish from oven and allow ramekins to cool in the water bath. When they are cool enough to handle, remove from the water bath, cover with plastic wrap, and refrigerate for at least 4 hours up to 2 days before serving.
- When ready to serve, remove crème brulee from refrigerator and sprinkle tops with 1/3 cup granulated sugar. Immediately caramelize with a blow torch or under a broiler.
- Serve immediately.