Classic Vanilla Crème Brulee

Ingredients:

• 2 and 3/4 cups whipping cream (30-35%)
• 1 vanilla bean or 1 tbsp vanilla paste
• 4 large egg yolks
• 1 large whole egg
• 3/4 cup sugar, plus extra for the crust

Preparation:

1. Preheat oven to 160°C and place 6 ramekins or other 170°C (50°F) baking dishes in a large baking dish with sides that are higher than the sides of the ramekins.
2. Heat the cream with vanilla pulp over medium-low heat (add the vanilla bean if desired). If you're using vanilla paste, whisk it into the cream and heat it through. Heat the cream for about 5 minutes, being careful not to let it boil.
3. In a separate bowl, whisk together the egg yolks, whole egg, and sugar. Slowly pour in the hot cream, whisking constantly (but not too vigorously), until the cream is fully incorporated. Strain and then ladle or pour directly into the ramekins. If small bubbles form on the surface of the custard, pierce them with the tip of a paper towel (they prevent the sugar from forming an even brown crust).
4. Pour boiling water around the ramekins until it reaches halfway up the sides and carefully place them in the oven. Bake for about 30 minutes, until the edges are set but still slightly jiggly when you gently move the ramekins. Let the ramekins cool for 10 minutes in the water bath, then transfer them to a wire rack using a kitchen towel or oven mitts to cool completely. Refrigerate the ramekins for at least 3 hours before serving.
5. For servingSprinkle each frosted cup with a thin layer of sugar. Carefully light a blowtorch and melt the sugar, moving the blowtorch back and forth, keeping it 2.5-5 cm from the frosting. Sprinkle another thin layer of sugar on top of the previous one and also go over it with the blowtorch. Repeat this process two more times or until you achieve the desired crust. Serve immediately. The cream without the sugar crust can be stored in the refrigerator for up to 2 days..