Classic Crème Brûlée

The thing about crème brûlée is that the theater is built into it. You hand a guest the ramekin and the spoon, they tap through the caramelized sugar crust, it shatters — and the silky vanilla custard underneath has been waiting for exactly that moment. It never gets old.

It's also less technically demanding than its reputation suggests. The water bath and a watchful eye on the timing are basically the whole technique.

Ingredients (serves 8): - 2½ cups heavy cream - ⅔ cup whole milk - 8 egg yolks - ¾ cup sugar, divided - 2 teaspoons vanilla bean paste (or 2 vanilla beans) - Pinch of salt - 8 tablespoons superfine sugar (for the brûlée top)

Equipment: - 8 shallow ramekins (4-inch) - Kitchen blowtorch - Deep baking pan for water bath

Instructions: Preheat oven to 325°F. Heat cream, milk, and vanilla until steaming. Whisk egg yolks with 3 ½ oz sugar and salt until pale. Slowly temper warm cream into yolk mixture. Strain through a fine sieve.

Place ramekins in a deep baking pan. Pour custard into ramekins. Fill the baking pan with hot water halfway up the ramekins. Bake 35–40 minutes until set around edges but still slightly jiggly in the center.

Cool to room temperature, then refrigerate minimum 4 hours (overnight is ideal). Just before serving, sprinkle 1 tablespoon superfine sugar evenly over each. Torch in a slow, even circular motion until deeply amber.

Pro Tips: The water bath is non-negotiable — it ensures even, gentle heat that prevents curdling or cracking. Sugar must be perfectly dry (no moisture) before torching to caramelize evenly.