Crème Brûlée

Position an oven rack in the middle position and preheat to 325°F. Place 4 ramekins in a roasting pan.

Combine heavy cream, milk, and vanilla extract in a heavy-bottomed saucepan. Heat over medium until steam rises and small bubbles form at the edges (do not boil). Remove from heat.

Whisk egg yolks with 1/4 cup granulated sugar and sea salt in a bowl until pale and thick, 2–3 minutes.

Slowly pour the hot cream mixture into the yolk mixture while whisking constantly to temper the yolks without curdling.

Strain the custard through a fine-mesh strainer into a spouted measuring cup or pitcher to remove any cooked egg bits.

Divide custard evenly among the ramekins. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.

Bake until the custards are just set but still slightly jiggly in the very center (an instant-read thermometer should read 170–175°F), 30–35 minutes.

Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Pat the top of each chilled custard dry with a paper towel. Sprinkle 1 tbsp granulated sugar evenly over each surface.

Use a kitchen torch to heat the sugar, keeping the flame 2–3 inches above the surface and moving it in circles, until the sugar melts and turns amber. Let cool for 1–2 minutes before serving.