VANILLA: If using a vanilla bean, slice it open and scrape out the seeds. Put the seeds in a large bowl. Place the empty pod in a pot, combined with salt and heavy cream.
CREAM: Heat the cream mixture on the stove until it simmers, without boiling. (Low heat for about 10 mins.) Remove from heat, discard the vanilla pod. Stir in vanilla extract or paste if you're using those instead.
EGG YOLKS: Meanwhile, in your bowl with vanilla seeds, add egg yolks and 1/2 cup sugar. Whisk (by hand) until combined. Simultaneously, bring 6 cups of water to a boil.
TEMPER EGGS: Do not whisk too briskly or you'll end up with a custard that rises and falls or lots of bubbles on the surface. While whisking at a slow and steady pace, gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Mix until combined, then continue to add the remaining cream mixture, while whisking consistently.
ADD TO RAMEKINS: Position ramekins in a 9x13-inch pan. Pour the custard mixture into the ramekins, filling almost to the top. Carefully (using a glass liquid measuring cup) scoop boiling water from pot to the pan until it's halfway up the sides of the ramekins.
BAKE: Carefully transfer to oven and bake for 30-35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature and then chill in fridge for 6-8 hours (or up to 4-5 days).
TORCH TOPS: When ready to serve, sprinkle the remaining 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it's golden or slightly charred. Garnish with fresh berries and serve immediately.
ALTERNATIVE CARAMELIZATION (NO TORCH): Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1-3 minutes, watching very closely. Then refrigerate for 10-20 minutes to re-firm custard.
Video
Notes
Note 1: Tools: Here are the ramekins I use and love. This is our favorite kitchen torch.Note 2: Eggs: For quick room temperature eggs, immerse un-cracked eggs in warm water for 3-5 minutes. Alternatively, separate cold eggs and allow the yolks to reach room temperature in a bowl.