A paradigm of French pastry physics. The base is a heavy-fat custard (crème liquide and egg yolks) baked at a very low temperature to ensure a perfectly smooth, non-porous set. The dish is defined by the final alchemical transformation: the rapid pyrolysis of sugar into a thin, brittle glass sheet using extreme heat.
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. In a saucepan, combine cream and the scraped vanilla bean seeds and pod. Heat until it just begins to . Remove from heat and let sit for 15 minutes . Discard the pod.
Whisk. In a bowl, whisk the egg yolks and 1/4 cup sugar until pale and slightly thickened. Do not whisk in air; keep the whisk submerged.
Temper. Slowly drizzle the warm cream into the egg yolks while whisking constantly. This prevents the eggs from scrambling.
The Strain. Pass the mixture through a fine-mesh sieve to remove any bubbles or solids. Let it sit for 10 minutes and skim any foam from the top. A smooth top is essential.
. Preheat oven to 300°F (150°C). Place ramekins in a dish. Fill ramekins with custard. Pour water into the dish halfway up the sides of the ramekins.
The Set. for 30-40 minutes until the edges are set but the center still jiggles like gelatin. Do not overbake.
Chill. Remove from water bath, let cool, then refrigerate for at least 4 hours , preferably overnight.
The Brûlée. Just before serving, sprinkle a thin, even layer of sugar over the top. Use a blowtorch to melt the sugar until it bubbles and turns a dark amber glass. Let it sit for 2 minutes to harden before serving.
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