Crème Brûlée
Adapted from NYT Cooking
  1. Bring eggs and cream out of the fridge 30 minutes ahead to get them to room temperature. Pre-heat the oven to 325 degrees.
  2. On medium heat, cook cream, vanilla extract, and salt in a small pan, stirring until hot. Take off heat and set aside.
  3. Boil two cups water for the ramekin bath. Set 6 empty ramekins in lukewarm water in a rectangular baking dish to start warming it up.
  4. Beat yolks and sugar for two minutes. Stir 1/4 cup of the heated cream in the yolk mixture. Pour this into the rest of the yolk mixture.
  5. Drain the lukewarm water from the baking dish and replace with the boiled water. Divide the mixture evenly between the 6 ramekins. Bake for 40-50 minutes or until centers are barely set.
  6. Cool on rack and then refrigerate for two hours or overnight. If the top has air bubbles, take a spoon and smooth the top gently or it will have a weird, uneven surface. Sprinkle a thin layer of sugar on top and torch until it melts into a nice golden to black topping.
Recipe Notes

Make sure to allow for a few hours to set in the fridge, like Jell-o. Bring everything–the eggs and cream–to room temperature before you prep. Lastly, it’s so worth it to have a little kitchen torch to create the sugar glaze. I got mine from a pricey kitchen store at the mall and it’s been a fun investment.