CRÈME BRÛLÉE INSPIRED BY AMELIE

In a food processor, add sugar (amount to taste). Split one vanilla bean lengthwise, scrape out the seeds, and add them to the processor. Pulse until fully combined and fragrant.

In a medium saucepan, combine 75 g of the vanilla sugar mix and add heavy cream. Split the second vanilla bean, scrape out the seeds, and add both the seeds and bean to the pot.

Heat over medium until it begins to simmer, stirring occasionally. Once shimmering, strain the mixture through a fine-mesh strainer to remove the vanilla bean and seeds, then set aside to cool for 15 minutes.

In a mixing bowl, separate and whisk the egg yolks. Slowly pour the slightly cooled vanilla cream into the yolks, whisking continuously to prevent curdling.

Place a damp kitchen towel at the bottom of a deep casserole or baking dish. Pour the vanilla cream and egg mixture into the ramekins, filling each evenly.

Arrange the ramekins on top of the towel in the casserole dish, and fill the dish with boiling water until it reaches about two-thirds of the way up the sides of the ramekins.

Preheat the oven to 300° F. Place the casserole dish in the oven and bake for 24-40 minutes, depending on the size and depth of your ramekins.

The custards should reach an internal temperature of 175° F and be just set, with a slight jiggle in the center.

Remove from the oven and let the ramekins cool for about 1 hour to room temperature. Once cooled, place them on a baking sheet, cover, and refrigerate for at least 4 hours.

After chilling, sprinkle a thin layer of raw sugar on top of each crème brûlée.

Using a kitchen torch, slowly torch the sugar until it melts, caramelizes, and forms a hard, glassy layer.

After caramelizing, refrigerate the ramekins for another 45 minutes to ensure a perfect chilled contrast between the creamy custard and caramelized top. Serve and enjoy!