Crème Brûlée

• 1Temper the egg yolks by adding the hot cream very slowly in a thin stream while whisking constantly. This gradual warming prevents the eggs from scrambling and produces a silky-smooth custard.
• 2Strain the custard through a fine-mesh sieve before pouring into ramekins. This catches any bits of cooked egg and ensures a perfectly smooth texture — a step many home cooks skip but professionals never do.
• 3Bake in a water bath (bain-marie) with hot water reaching halfway up the ramekins. The gentle, even heat prevents the custard from curdling or cracking. Remove when the custards jiggle like gelatin — they set further as they cool.

• Baking at too high a temperature or without a water bath. The custard cooks too quickly on the outside while remaining liquid inside, or worse, forms bubbles that leave pockmarks.
• Not chilling the custards long enough before brûléeing. They must be completely cold and set (at least 4 hours, preferably overnight) or the torch melts the custard beneath the sugar.
• Holding the torch too close or in one spot. Maintain a 3–4 inch distance and keep the flame moving in steady circles for an even, mahogany-colored caramel without burned spots.

Refrigerate the un-brûléed custards, covered with plastic wrap, for up to 3 days. The sugar topping must be applied and torched immediately before serving — it softens and dissolves within 30 minutes. Once brûléed, serve within 20 minutes for the best contrast of warm, crisp caramel over cold custard.

• Crème Brûlée French Toast — dip thick brioche slices into leftover (un-torched) custard and cook on a griddle until golden. Top with fresh berries.
• Custard Ice Cream Base — blend leftover custard with a cup of cream and churn in an ice cream maker for an effortless vanilla bean ice cream.
• Coffee Crème Brûlée — stir a shot of espresso into leftover custard, pour into ramekins, bake, and torch for a coffee-flavored variation.