Crème Brûlée

The allure of crème brûlée, French for “burnt cream,” lies in its apparent contradiction: a topping of sugar, singed to golden brown, crackles over a cool, creamy-smooth custard. To achieve that silky consistency in baked custards, it’s critical that the oven temperature be regulated (to be both even and gentle). This is why the custard molds are set in a bain-marie, or hot-water bath, made by pouring water around molds into a roasting pan, which insulates the custard from hot spots in the oven. Another precautionary measure is to eliminate any excess bubbles in the custard after it is poured into the ramekins (just before baking). These bubbles will rise as the custard bakes, causing holes to form in the top. To get rid of them, pass the flame of a kitchen torch briefly over the liquid in the ramekins. Don’t worry if some remain, since the tops will be caramelized, hiding any imperfections.