Soft Creme Brulee

Steps

1. 1.

   1.

   Heat The Cream** Warm cream with vanilla and salt in a saucepan over medium until steaming, not boiling. If using a vanilla bean, steep 10 minutes off heat, then rewarm. Optional lemon zest goes in here too.

2. 2.

   Whisk Yolks And Sugar

   Whisk egg yolks and 60 g sugar in a bowl until pale and slightly thick, about 1 minute. Do not whip air into it. You want custard, not foam.

3. 3.

   Temper And Strain

   Pour hot cream slowly into the yolks while whisking. Strain into a jug. This catches any cooked egg bits. Divide among 4 ramekins.

4. 4.

   Bake Soft Creme Brulee

   Set ramekins in a roasting pan. Pour hot water halfway up the sides. Bake at 150°C / 300°F for 30–40 minutes until edges are set and centers still jiggle like jelly. Cool, then chill at least 4 hours or overnight.

5. 5.

   Torch Or Broil The Sugar Crust

   Blot any moisture off the custard tops. Sprinkle 1 tbsp sugar evenly on each. Torch until deep amber and glass-hard, moving constantly. Broiler method: rack near the top, watch 1–3 minutes, turn the pan as needed. A second thin sugar layer after the first cools makes a thicker crack.

6. 6.

   Rest Then Crack

   Let the crust harden 1–2 minutes. Serve cold custard under hot sugar. Spoon through and listen for the crack.