Spago’s Crème Brûlée Recipe

Preheat oven to 325°F.

In a saucepan, heat the heavy cream until it starts to simmer.

In a bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined.

Gradually pour the hot cream into the egg mixture, whisking constantly to combine.

Strain the mixture through a fine-mesh sieve into a jug or pitcher.

Divide the custard mixture among four ramekins.

Place the ramekins in a deep baking dish and add enough hot water to come halfway up the sides of the ramekins.

Bake for 40-45 minutes, or until the custards are set but still have a slight wobble in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and chill in the fridge for at least 2 hours, or overnight.

When ready to serve, sprinkle turbinado sugar evenly over the top of each custard.

Use a culinary torch to melt and caramelize the sugar until it forms a crispy, crackly crust.