1. Preheat the oven to 325°F. Whisk the sugar and egg yolks together in a large bowl until thoroughly mixed, about 2 minutes.

2. Split the vanilla bean and scrape out the seeds. Add the seeds and bean to the milk and cream and heat in a medium saucepan over medium heat until it’s scalded, about 10 minutes. Remove the mix from the heat and allow it to cool for 10 minutes. Pour this hot mixture onto the beaten eggs and sugar and mix the custard thoroughly. Pass this custard through a finemesh strainer sieve (chinois).

3. Divide the custard among six 4-ounce ramekin molds. Place the filled molds into a hot
water bath (bain-marie), and cook them in the oven for 30 to 40 minutes, or until just set. They should jiggle slightly when shaken.

4. Cool the custards to room temperature and then chill, uncovered, in the refrigerator.

5. When the custards are completely cooled, about 2 hours, sprinkle an even layer (about 1/16 inch) of the sugar over each one. Glaze them (brûlée) either under the broiler or with a blowtorch; the sugar will melt and turn a light golden color. Once it’s properly caramelized, it will form a hard crust that cracks when you tap it with a spoon.

6. Serve the crème brûlées immediately in the ramekins.

Chef’s tip:
Successful glazing (bruléeing) depends greatly upon an even layer of the right amount of sugar, a dry surface on the custard and, when using a blowtorch,
even heating.

The beauty of this dish lies in its simplicity. The strength is its contrasting textures between a thin, crisp layer of sugar covering sublime creaminess.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.