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Preheat the oven to 300°F (150°C). Arrange six 6-ounce ramekins in a 9×13-inch baking or roasting pan.
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In a large bowl, beat 8 large egg yolks and 1/2 cup granulated sugar using a hand mixer until smooth and velvety, about 3 to 5 minutes.
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Add 2 cups heavy cream and 2 teaspoons vanilla extract. If using a vanilla bean pod, split it lengthwise and scrape seeds into the egg mixture. Beat on low for 1 to 2 minutes until combined.
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Pour the custard mixture into the prepared ramekins, leaving about 1/4 inch of space at the top. Carefully pour hot tap water into the pan, ensuring the water reaches halfway up the sides of the ramekins.
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Transfer the pan to the oven and bake for 45 to 50 minutes, or until the custard is set but still slightly jiggly in the center.
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Remove from oven and place the pan on a wire rack. Let custards cool in the water bath until completely cooled. Then, remove ramekins from water, cover, and refrigerate for at least 4 hours.
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Before serving, evenly sprinkle about 1 tablespoon of superfine sugar over each custard. Using a kitchen torch, caramelize the sugar until it turns deep brown and forms a crisp topping. Alternatively, you can place the ramekins 2-3 inches under a broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.
- Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving.
- If you don’t have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size.
- The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid.
Serving: 16-ounce serving | Calories: 460kcal | Carbohydrates: 31g | Protein: 5g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 369mg | Sodium: 42mg | Potassium: 86mg | Sugar: 28g | Vitamin A: 1512IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
