Many people consider this the ultimate “fancy” dessert and find it an intimidating prospect to attempt to make but it really is quite a simple process. The caramelized crackled sugar top might take a little practice with a kitchen torch but that really is the hardest part.
I do recommend getting a small butane torch to caramelize the sugar because it gives much better control over the heat and can be much faster if you have several guests to serve. Alternatively you can use your ovens broiler but the heat can be very uneven under some broilers.
One trick I used to use was putting the ramekins around the edge of a pizza pan with the edge of the pan slightly sticking out over the front of the high rack it is resting on. Wearing an oven mitt, and with the oven door open you can then constantly and slowly spin the pizza pan in a circular motion to more evenly caramelize the sugar.
I have tried several crème brulée recipes, many with different combinations of milk and cream but in my experience you have to go “whole hog” with this dessert and embrace the indulgence of using only cream which I think makes for a richer, silkier texture and taste.
I am using good quality vanilla extract in this recipe but if you have a vanilla bean, feel free to split it lengthwise scrape out the seeds and add them along with the scraped pod to the cream mixture as it scalds.
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