4 h 3 min 25 minCrème Brûlée
Silky vanilla custard baked gently in a water bath, chilled, then finished with a layer of sugar caramelised until it cracks under the spoon. Adapted from “Crème Brûlée III” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 4 ramekins with vanilla as the flavouring and less sugar on top (1 tbsp per ramekin); the water bath now comes halfway up the ramekins. Photo: Syced, CC0, via Wikimedia Commons (“Crème brûlée at restaurant in Zushi”).