Creme Brûlée

1 cup heavy cream , chilled
2 tablespoons granulated sugar plus 1 additional teaspoon
Pinch table salt
3 large egg yolks
1/2 teaspoon vanilla extract
2 - 4 teaspoons turbinado sugar or Demerara sugar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves.

3. Meanwhile, place kitchen towel in bottom of baking dish or roasting pan and arrange two 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or saucepan of water to boil over high heat.

4. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 35 to 40 minutes (30 to 35 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.

6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

Serves: 2
Start to finish: 6 hours (30 minutes prep, ~30 minutes cooking)
Thanks to: Cook's Illustrated