Colossal Crème Brûlée

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1. 1
   Place a rack in middle of oven and preheat to 325°. Bring a large saucepan of water to a boil (this is for the water bath). Set a 2-qt. ceramic or glass baking dish or metal baking pan (an 8" round or square works well) inside a 13x9" baking dish or large roasting pan. Heat 3 cups heavy cream, 1 Tbsp. vanilla bean paste or vanilla extract, and ¾ cup (150 g) granulated sugar in a medium saucepan over medium, stirring often with a wooden spoon, just until sugar is dissolved, about 5 minutes.
2. 2
   Lightly whisk 8 large egg yolks and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl just to break up yolks. Stream in cream mixture, whisking constantly until combined. Strain custard through a fine-mesh sieve into 8" dish. If there are a lot of air bubbles, pop with a chopstick or skewer.
3. 3
   Pour boiling water into 13x9" baking dish to come halfway up sides of 8" dish; carefully transfer to oven. Bake custard until edges are set but a 3"–4" circle in the center still wobbles slightly (like Jell-O; custard will continue to set after baking), 35–40 minutes; if your 8" pan is metal, start checking sooner as the baking time will be shorter. Immediately remove custard from water bath (be careful not to get water in it) and chill until firm, at least 4 hours.
4. 4
   Sprinkle custard evenly with remaining 3 Tbsp. (38 g) granulated sugar; heat with torch, moving in a circular pattern, until sugar is melted and a deep amber color. (You want a thin, smooth crust that shatters when broken.) Serve immediately or chill up to 30 minutes. Do Ahead: Custard can be baked 3 days ahead. Cover and keep chilled. Just before serving, gently blot any condensation from surface with a paper towel and brûlée.