Super Rich Creme Brulee

This is creme brulee at its most decadent, a custard so rich it borders on sinful. Nine egg yolks go into it, and not a single white, giving the custard a dense, satiny texture that store-bought and restaurant versions rarely match.

Real vanilla bean is what sets it apart. Splitting the pod and scraping the seeds straight into the warm cream perfumes it deeply and leaves those tell-tale flecks throughout, far beyond what extract can do.

The method is gentle on purpose. You temper the hot cream into the yolks slowly so nothing scrambles, then bake the ramekins in a water bath, which surrounds them with soft, even heat for a flawlessly smooth set.

The best part is the finish: a layer of sugar torched until it hardens into a thin, glassy crust you crack through with a spoon.

Pro Tips

• Pour the hot cream into the yolks in a thin stream while whisking constantly. Rushing it cooks the eggs into scrambled bits.
• The water bath is a must. It buffers the custards from harsh heat so they set silky instead of curdling or cracking.
• Pull them while the centers still jiggle. They firm up as they chill, and an over-baked custard turns grainy.
• Chill completely before torching, and use a thin, even layer of sugar so it caramelizes into a crisp, not-too-thick shell.

Variations

• Infuse the cream with citrus zest, espresso, or a cinnamon stick for a different aroma.
• No torch? Caramelize the sugar under a very hot broiler, watching closely so it doesn’t burn.