Classic Crème Brûlée

2 c. heavy cream

1 vanilla bean (or 1 t. pure vanilla extract)

5 large egg yolks

½ cup granulated sugar (plus extra for caramelizing the tops)

A pinch of salt

Spring of mint and fresh raspberries, for garnish

Preheat the oven. Preheat your oven to 325°F (160°C).

Prepare the creme. If using a vanilla bean, split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to a saucepan with the heavy cream. If using vanilla extract, add the vanilla extract to the cream.

Heat the cream over medium stovetop heat until it just begins to simmer, then remove from heat. Let it sit for about 15 minutes to infuse the vanilla flavor.

Separate the egg yolks. Begin by cracking the egg on a flat surface. Over a bowl, separate the shell at the widest point to create two halves. Pass the egg yolk back and forth between the two halves, allowing the egg white to drip down into the bowl. Repeat until you are left with just the yolk in the shell. Place the yolks in a separate bowl. Save the whites in a clean container to save for an egg-white-only omelet the next day.

Prepare the egg mixture. In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale and thick.

Combine. Slowly pour the warm cream into the egg mixture while whisking continuously. This process, called tempering, prevents the eggs from curdling.

Strain the mixture. If you used a vanilla bean, strain the mixture through a fine-mesh sieve to remove the pod and any cooked egg bits.

Pour into ramekins. Place 6 to 8 ramekins (depending on size) in a large baking dish. Divide the custard mixture evenly among the ramekins.

Create a water bath. Pour hot water into the baking dish around the ramekins, filling until it reaches about halfway up the sides of the ramekins. This water bath helps cook the individual custards evenly.

Bake. Bake in the preheated oven on the center rack for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

Cool. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until well chilled.

Carmelize the sugar. When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard.

Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.

Garnish and serve. Let the caramelized sugar cool for a minute or two until it hardens. Garnish with a sprig of fresh mint and a few fresh raspberries. Serve immediately and enjoy!