Crème Brûlée

Silken vanilla custard beneath a shell of caramelized sugar that shatters at the first tap of a spoon — crème brûlée is a study in contrast, cold and warm, soft and brittle, in the same bite.

1. Warm the cream with the vanilla pod until just below boiling, then remove from heat and let it infuse for 10 minutes.
2. Whisk the egg yolks with the sugar until pale.
3. Slowly pour the warm cream into the egg mixture, whisking constantly.
4. Strain the mixture into ramekins and bake in a water bath at 150°C for about 35 minutes, until just set with a slight wobble in the center.
5. Chill for at least 3 hours.
6. Just before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch.