Classic Crème Brûlée
- ¼ cup plus 2 to 4 tsp. granulated sugar
- 4 large egg yolks (ideally cool or cold)
- 1-¾ cups heavy cream
- Pinch kosher salt
- 1 vanilla bean or 1 tsp. pure vanilla extract
Position a rack in the center of the oven and heat the oven to 300°F. Fill a teakettle with water and bring to a boil. Put four 5- or 6-oz. ramekins (about 3 inches in diameter and 1-3/4 inches deep) in a baking dish that’s at least as deep as the ramekins.