Bourbon Vanilla Crème Brûlée

1 . Stage

Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.

2 . Stage

Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.

3 . Stage

Pour egg yolk-cream mixture into the remaining cream in the double boiler.

4 . Stage

Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.

5 . Stage

Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.

6 . Stage

Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.

7 . Stage

Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.

8 . Stage

Lightly tap the crystallized sugar with the back of a spoon to break it before eating.