Creme Brulee Recipe: Silky Custard in 4 Hours

Instructions:

1. Preheat your oven to 300°F (150°C). Place your six ramekins inside a large roasting pan, making sure they aren't touching each other.
2. In a small saucepan, heat the 2 cups heavy cream and 0.125 tsp salt over medium heat. Wait until tiny bubbles form around the edges—do not let it reach a rolling boil.
3. Whisk the 5 large egg yolks and 0.5 cup granulated sugar in a medium bowl. Whisk until the mixture turns pale yellow and slightly thickened.
4. Slowly pour about a quarter cup of the hot cream into the yolk mixture while whisking constantly. Note: This prevents the eggs from scrambling.
5. Gradually add the remaining cream to the yolks, whisking gently. Stir in the 1 tsp pure vanilla extract.
6. Pour the custard through a fine mesh sieve into a large liquid measuring cup or pitcher. Look for any tiny cooked egg bits and discard them.
7. Divide the mixture evenly among the ramekins. If you see bubbles on the surface, quickly run the flame of your torch over them to pop them.
8. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake 35 minutes until the edges are set but the center still jiggles slightly.
9. Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
10. Just before serving, sprinkle 1 tbsp superfine sugar over each custard. Torch the surface using circular motions until the sugar melts and turns a deep amber brown.