This classic crème brûlée recipe by Martha Stewart features a rich vanilla custard topped with a perfectly caramelized sugar crust, resulting in a decadent dessert that's silky and creamy inside with a satisfyingly crisp surface.
Pour 4 cups of heavy cream into a saucepan. Split 1 vanilla bean lengthwise, scrape out the seeds with a sharp knife, and add both the seeds and the pod to the cream.
Add 3/4 cup granulated sugar to the cream mixture and heat it just until small bubbles begin to form around the edges, but do not let it boil.
In a separate bowl, whisk together 7 fresh egg yolks. Gradually add the warm cream to the yolks, stirring constantly to temper them and prevent curdling.
Strain the custard mixture through a fine sieve into a pouring container to remove the vanilla pod and any solids.
Divide the custard evenly into 6 oval ramekins and place them in a shallow baking dish.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath (bain-marie).
Bake the custards in a preheated oven at 150°C (300°F) for 40 minutes, or until the custard is set but still slightly wobbly in the center.
Carefully remove the ramekins from the water bath and cool them on a wire rack.
Refrigerate the custards for at least 4 hours, preferably overnight, to fully chill and set.
Just before serving, sprinkle a thin, even layer of granulated sugar over each custard.