Crème Brûlée

Yes. Bake and chill the custards 1–2 days ahead covered in plastic wrap. Caramelize the sugar tops only just before serving so the crust stays crispy and doesn't absorb moisture from the custard underneath.

Use your oven broiler: place the ramekins on a baking sheet and broil them 6 inches from the heat for 2–3 minutes, watching constantly to prevent burning. The torch gives more control and a better crust, but the broiler works.

You overcooked it or didn't temper the eggs properly. Always whisk the hot cream slowly into the yolks, never the reverse, and do not let the baking temperature exceed 325°F. Remove from the oven the instant the edges are set but the center still jiggles.

Yes. Use 1 teaspoon pure vanilla extract stirred in after the cream has cooled slightly, rather than steeping a bean. The flavor will be slightly less complex but the result is still delicious and the custard is easier to strain.

Covered and chilled, the custards keep for up to 2 days. Do not caramelize the sugar until just before serving. Once the sugar has been torched, eat it within a few hours before the crust softens.

Freeze the baked, chilled custards (not topped with sugar) in their ramekins covered with plastic wrap for up to 1 month. Thaw in the fridge overnight, then torch or broil the sugar top just before serving.