Crème Brûlée Vanille

Directions

1. Step 1

   Preheat oven to 150°C (300°F). Split vanilla bean and scrape out seeds. In a saucepan, combine cream, vanilla bean, and seeds. Heat until simmering, then remove from heat and let steep for 15 minutes. Remove vanilla bean.

2. Step 2

   In a bowl, whisk egg yolks, 0.5 cups sugar, and salt until pale. Gradually temper the warm cream into the egg mixture, whisking constantly.

3. Step 3

   Strain the custard mixture through a fine-mesh sieve into a measuring cup. Pour into 4-6 ramekins.

4. Step 4

   Place ramekins in a large baking dish. Pour hot water into the baking dish, coming halfway up the sides of the ramekins. Bake for 30-40 minutes, or until edges are set but centers still slightly jiggle.

5. Step 5

   Carefully remove ramekins from water bath. Let cool completely, then chill in the refrigerator for at least 4 hours (preferably overnight).

6. Step 6

   Before serving, sprinkle 1 tbsp of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until deep amber and crisp.