Crème Brûlée (Baked Custard with Caramalized Sugar Crust)

A roasting pan and 6 Ramekins, any shape, such as these porcelan ramekins here: DOWAN Ramekins 8 oz Oven Safe.

The most fun part is caramizing the sugar with a kitchen torch, such as this one here: Cooking Torch with Safety Lock & Adjustable Flame for Cooking. If you prefer to not use a torch, you can also use a broiler. See the notes below.

Preheat the oven to 325°F / 162°C.

With a small, sharp knife, split the vanilla bean lengthwise. Scrape the seeds inro a sauce pan. Add the cream and bring to a boil, stirring frequently. Once boiling, remove from the heat and let cool for 15-20 minutes. Tip: If using vanilla extract, just boil the cream alone, and then add 1tsp of vanilla extract to the egg yolk mixture below.

In a mixing bowl, whisk the egg yolks and superfine sugar. Tip: if you cannot find superfine sugar, make your own simply by putting normal sugar into a food processor and pulse for 30 seconds. If you don't have a food processor, you can use normal sugar, but the custard consistency will not be as smooth and silky. Tip: you can also add liquer at this stage if desired, such as 2 Tbsp of almond, amaretto or orange liquer. Whisk in the hot cream.

Fill the ramekins with the custard. Boil water. Place the ramekins in the pan. Add the boiled water around the ramekins- enough water to come half way up the sides of the ramekins. Bake for 40-45 minutes, or until the custard has set. Tip: you know the custard has set if you stick a knife in one and it comes out clean. Remove from pan, let cool, then refrigerate for a good 2 hours.

When ready to serve, generously sprinkle light brown sugar (or vanilla sugar or normal sugar) over each one. Use a torch to melt and caramalize the sugar to form a nice and crunchy top. Tip: If using a broiler, preheat the broiler and broil for 30-60 seconds.