Crème Brûlée

Heat the cream until it's almost boiling, add vanilla, and let it steep so the flavor fully develops.

Whisk the egg yolks with sugar until smooth and pale—you're not looking for foam here, just make sure the sugar dissolves completely.

Slowly pour a bit of the warm cream into the egg mixture while whisking, then combine everything with the rest of the cream.

Strain the mixture through a fine sieve into small ramekins set in a large baking dish. Use a toothpick to pop any bubbles on the surface.

Carefully pour hot water into the baking dish so it comes halfway up the sides of the ramekins.

Bake at 275–300°F for 40–60 minutes, depending on size. The custard should jiggle just slightly in the center when done. Chill in the refrigerator for at least 2–3 hours.