Classic Crème Brûlée
This classic version of one of France's signature desserts is surprisingly easy to make.

This classic version of one of France's signature desserts is surprisingly easy to make.
Preheat the oven to 350°F.
Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.
Whisk together the sugar and egg yolks until the sugar dissolves.
Add the hot cream a little at a time; mix well.
Stir in the vanilla bean paste.
Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.
Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.
Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.
Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.
To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.