Timeless Vanilla Bean Crème Brûlée

Preheat your oven to 325°F (160°C). Place four 4-ounce ramekins in a baking dish with high sides.

In a medium saucepan, combine the heavy cream and 1/4 cup of the granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling, about 5-7 minutes.

In a separate bowl, whisk together the egg yolks, the remaining 1/4 cup granulated sugar, and vanilla extract until well combined and slightly pale.

Slowly temper the hot cream mixture into the egg yolk mixture by gradually whisking in about half of the hot cream. Then, pour the tempered egg mixture back into the saucepan with the remaining cream, stirring constantly.

Carefully pour the custard mixture through a fine-mesh sieve into a liquid measuring cup or directly into the prepared ramekins, dividing it evenly.

Pour hot water into the baking dish around the ramekins, reaching about halfway up their sides. This creates a water bath (bain-marie) for even cooking.

Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.

Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Just before serving, sprinkle 1/2 tablespoon of turbinado sugar evenly over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a deep amber, crisp crust. Serve immediately.