Classic Vanilla Bean Crème Brûlée

Method

1. Infuse the Cream: In a saucepan, combine heavy cream and vanilla. Bring to a simmer over medium heat, then remove from heat and let sit for 15 minutes to infuse.
2. Whisk the Base: In a separate bowl, whisk together egg yolks and ½ cup sugar until the mixture is pale and slightly thickened.
3. Temper the Eggs: Slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve for an ultra-smooth texture.
4. Bake: Place your T-fal Ceramic Ramekins in a deep baking pan. Divide the custard evenly among the four ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins (water bath). Bake at 325°F (160°C) for 35–40 minutes until the centers are just set but still jiggly.
5. Chill: Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours (or overnight).
6. The "Brûlée": Just before serving, sprinkle a thin, even layer of sugar over the cold custard. Use a kitchen torch to melt the sugar until it turns a deep amber color and forms a hard shell.
7. Finish: Top immediately with fresh berries and a sprig of mint.