Classic Infused Creme Brulee

Recipe View Preheat oven to 300°F (150°C). Position a rack slightly below the center. (5 minutes)

Recipe View In a saucepan, combine milk, cream, 2/3 cup sugar, salt, vanilla bean and seeds. Heat over medium, stirring until it just reaches a simmer. Remove from heat and let steep for 10 minutes to infuse the flavors. (15 minutes)

Recipe View In a separate bowl, lightly whisk egg yolks. Gradually temper the yolks by slowly whisking in the warm cream mixture, starting with a tablespoon at a time. Increase the amount as the yolks warm. (5 minutes)

Recipe View Strain the custard through a fine-mesh sieve to remove any lumps and vanilla pod pieces. Pour into eight 4-ounce ramekins. (5 minutes)

Recipe View Place ramekins in a roasting pan and add hot water to reach halfway up the sides (creating a water bath). (2 minutes)

Recipe View Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. (45 minutes)

Recipe View Remove from oven and let cool in the water bath to room temperature, then chill in the refrigerator for at least 2 hours. (120 minutes)

Recipe View Before serving, sprinkle about 1/2 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and brittle. (2 minutes)

Recipe View Let the caramelized topping cool for a minute or two before serving. Enjoy! (2 minutes)