Classic Vanilla Bean Crème Brûlée by Maximo Mander

Ingredients

• 900g heavy cream
• 2 vanilla beans, split and scraped
• 170g granulated sugar
• 10 large egg yolks
• 60g brown sugar (for topping)

Instructions

1. Preheat your oven to 150°C (300°F).
2. Heat the heavy cream and vanilla bean seeds in a saucepan over medium heat until it just begins to simmer, about 5 minutes.
3. Whisk the egg yolks and granulated sugar in a large bowl until the mixture is pale and slightly thickened, about 2 minutes.
4. Temper the egg mixture by slowly pouring the hot cream into the yolks while whisking constantly to prevent curdling until ready to serve.
5. Strain the custard through a fine-mesh sieve into a pitcher for a smooth texture until ready to serve.
6. Divide the mixture into 8 ramekins and place them in a large baking dish until ready to serve.
7. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 35–45 minutes, or until the edges are set but the centers still have a slight jiggle.
9. Remove from the water bath and chill in the refrigerator for at least 4 hours before serving.
10. Sprinkle an even layer of brown sugar over the chilled custards and caramelize with a blowtorch until golden and crisp.