Classic Crème Brûlée with Vanilla Ice Cream

1.Preheat your oven to 325°F (160°C).

2.In a saucepan over medium heat, combine the heavy cream, whole milk, and the scraped seeds from the vanilla bean along with the split pod. Heat until just simmering, then remove from heat and let steep for 15 minutes to infuse the vanilla flavor.

3.In a mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and salt until the mixture is pale and slightly thickened, about 2-3 minutes.

4.Remove the vanilla pod from the cream mixture and gradually whisk the warm cream into the egg yolk mixture, being careful not to scramble the eggs. Stir in the pure vanilla extract.

5.Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and ensure a smooth custard.

6.Place six ramekins in a baking dish and fill each ramekin with the custard mixture, leaving a little space at the top.

7.Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.

8.Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

9.Once chilled, sprinkle a thin, even layer of the remaining 1/4 cup of granulated sugar over the top of each custard.

10.Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown, creating a crisp crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.

11.Allow the caramelized sugar to cool and harden for a few minutes before serving.

12.To serve, place a scoop of homemade vanilla ice cream on top of each crème brûlée and dust lightly with powdered sugar.