Creme Brulee

Instructions

1. Step 1: Preheat your oven to 325°F (160°C).
2. Step 2: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
3. Step 3: Split the vanilla bean lengthwise and scrape out the seeds, adding both seeds and pod to the cream. Remove from heat and let it steep for 15 minutes.
4. Step 4: In a mixing bowl, whisk together the egg yolks, 1/2 cup of sugar, and salt until the mixture is pale and thick.
5. Step 5: Slowly whisk the warm cream into the yolk mixture, a little at a time, to gently temper the eggs.
6. Step 6: Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove the vanilla pod and any cooked egg bits.
7. Step 7: Divide the custard mixture evenly among four ramekins, and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
8. Step 8: Bake for 30-35 minutes, until the custards are set but still jiggle slightly in the center.
9. Step 9: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
10. Step 10: Just before serving, sprinkle 1/2 tablespoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy top.