Step 1

Place a fine-mesh sieve over a large heat-proof bowl or measuring jug, and set aside. You will need this to immediately transfer the cooked custard into later on.

Step 2

Meanwhile, make the custard: In a medium heavy-bottomed saucepan over low heat, heat together the heavy cream, whole milk, and vanilla until just below boiling point, about 3 minutes. Be sure to stir occasionally with a silicone spatula. You will know it’s ready when little bubbles form around the circumference of the cream. Turn the heat off, and set aside.

Step 3

In a medium bow, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

Step 4

Slowly whisk in less than a cup of the warm cream mixture into the egg mixture. This is tempering the eggs; this allows you to prevent the yolks from scrambling when it hits the rest of the warm cream.

Step 5

Once that’s done, vigorously whisk the egg mixture into the saucepan of warm cream. Switch to a silicone spatula.

Step 6

Place the saucepan of yellow-tinged cream over low heat, stirring constantly until thick and viscous like honey (or when an instant-read thermometer registers about 165ºF/74ºC). Immediately remove the pan from the heat and sieve the mixture into the reserved measuring bowl.

Step 7

Once sieved, pour the custard into 4 (8 ounce / 240ml) ramekins, or heat-proof dishes of your choice. Even out the tops by gently jiggling the containers from side-to-side, and allow to chill in the refrigerator, uncovered for 2 hours (or until truly cold). A slight skin will form on the top of the custards, this is good; you’ll need this for when you brûlée the tops.

Step 8

While the custard is cooling, make the caramel: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper, and evenly sprinkle with the sugar. Bake for 12-15 minutes, or until all the sugar is melted and golden (Err on the side of 15 minutes, if you like your creme brûlée shell to have a deeper flavor— this will give you an amber color). Check every minute after the 12-minute mark, to prevent your caramel from burning. Set aside and allow to cool completely.

Step 9

Once cooled, break the caramel into shards and run through the food processor until the caramel is finely milled, about 1 minute (a blender would also work; smashing the caramel pieces in a plastic bag will work too).

Step 10

For Brûlée-ing the Caramel Sugar with a blowtorch: When ready to serve, sprinkle the tops of the cold custard with about 1/2 tablespoonful of the caramel sugar, or just enough to cover the tops evenly (the larger the dish, the more you’ll need). Gently shake the ramekins from side-to-side to even everything out and immediately brûlée the tops with a blowtorch, until the caramel has melted into once piece. Allow to sit for 2 minutes before serving.