Beneath that impossibly crisp sugar shell lies a custard so silky it practically ripples when you tap the ramekin. Real vanilla bean gets scraped straight into warmed cream, giving the base those signature little flecks and a perfume no extract can match, while a slow bake in a water bath keeps the texture set but tender rather than rubbery. The torch work at the end is where the magic happens: a thin, even layer of sugar turns glassy and deep amber in seconds, cracking under your spoon to reveal that cool, rich custard underneath. It's a make-ahead dessert that chills for hours and comes together at the table in under a minute, perfect for a dinner party finale. This one fits comfortably into a vegetarian spread without any second-guessing, since every component here is plant-and-dairy-based at its core. Simple, elegant, and endlessly satisfying — exactly what a classic crème brûlée should be.
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Preheat the oven to 325°F (165°C). Place four 6 oz ramekins in a deep roasting pan or baking dish large enough to hold them without touching.
Pour the heavy cream into a small saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Heat over medium heat until the cream just begins to steam and small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes, then discard the pod.
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