Crème Brûlée (No Torch, Oven Grill Method)

Method

Tap a step when it's done.

1. 1Preheat the oven to 150 °C (conventional, no fan). Split the vanilla bean and scrape out the seeds; heat the cream with the seeds and pod in a small saucepan until it just steams and bubbles at the edges, without boiling. Remove from the heat and let infuse for 10 minutes.
2. 2Whisk the egg yolks with the 80 g sugar and the salt for about 1 minute, until the sugar dissolves and the mixture turns pale. Don't whip it frothy; you just want it well combined.
3. 3Remove the vanilla pod. Pour the warm cream into the yolks in a thin stream, whisking constantly so the yolks don't scramble. Strain the custard and skim any foam off the top.
4. 4Divide the custard among 6 shallow ovenproof ramekins. Set them in a deep roasting pan and pour in hot water to come halfway up their sides (a water bath).
5. 5Bake for 35-45 minutes. They're done when the edges are set and the center wobbles like jelly when gently shaken; not liquid, but not firm either.
6. 6Lift the ramekins out of the water, cool to room temperature, then chill for at least 4 hours, ideally overnight.
7. 7Just before serving, switch the oven to its highest grill (broiler) setting and preheat it for 10 minutes. Sprinkle 1 tbsp sugar over each custard in a thin, even layer and tip off the excess.
8. 8Set the ramekins in a tray of ice water and place it on the top rack, as close to the element as possible. Grill for 3-6 minutes with the door ajar, watching constantly, until the sugar melts and turns deep amber.
9. 9Let stand for 2-3 minutes so the sugar hardens into a glassy crust, then crack it with a spoon and serve right away.