Ultimate Creme Brulee with a Twist

Carefully separate 18 egg yolks into a large bowl. Discard the whites or save for another use.

Add 1.5 cups of granulated sugar to the egg yolks. Whisk until the mixture is pale yellow and slightly thickened.

Stir in 1 tablespoon of vanilla bean paste until well combined.

In a saucepan, heat 6 cups of heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.

Slowly drizzle the hot cream into the egg yolk mixture while whisking constantly. This process, called tempering, prevents the eggs from scrambling.

Pour the combined mixture back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not let it boil.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg and ensure a silky smooth texture.

Preheat oven to 300°F (150°C). Place ramekins in a large baking pan. Pour boiling water into the baking pan until it reaches about halfway up the sides of the ramekins.

Carefully pour the custard into the prepared ramekins.

Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Do not overbake.

Remove ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until fully chilled and set.

Just before serving, sprinkle about 1-2 tablespoons of granulated sugar evenly over the top of each chilled creme brulee.

Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown, hard crust. Move the torch continuously to avoid burning.

Garnish with fresh mixed berries, if desired. Serve immediately to enjoy the contrast between the warm, crackly caramel and the cool, creamy custard.