Classic Creme Brulee

Preheat oven to 325°F (165°C). Place four ramekins in a large roasting pan.

In a saucepan, heat heavy cream and vanilla over medium heat just until simmering.

In a bowl, whisk egg yolks, granulated sugar, and salt until pale and slightly thickened.

Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.

Strain the mixture through a fine-mesh sieve into a pouring pitcher, then divide evenly among the ramekins.

Pour hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 35-40 minutes until centers are set but still slightly jiggle.

Remove from water bath, let cool to room temperature, then refrigerate for at least 4 hours.

Sprinkle an even layer of granulated sugar over each chilled custard and caramelize using a kitchen torch until golden-brown and crisp.