Vanilla Crème Brûlée

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Ingredients

2 cups heavy cream
1 vanilla bean split and scraped or substitute 1 teaspoon vanilla bean paste/vanilla extract
4 egg yolks
1/4 cup granulated sugar
Pinch of salt
Granulated sugar for caramelizing

1
Preheat the oven to 325 degrees F on the conventional setting.
2
Heat the heavy cream and vanilla bean in a heavy saucepan over medium heat until a film forms and tiny bubbles appear around the edges.
3
While the cream is heating, whisk the egg yolks, sugar and salt together in a large mixing bowl until combined. Slowly pour the warm cream into the egg/sugar mixture while gently whisking.
4
Strain the mixture through a fine sieve into another bowl or large measuring cup.
5
Set ramekins into a baking dish with tall sides.
6
Pour the custard into individual ramekins, leaving about half inch at the top.
7
Add enough hot water to the baking dish so the water reaches halfway up the side of the ramekins. Be careful to not get any water in the custard.
8
Bake until the custard is set, but still slightly jiggly, about 25-30 minutes.
9
Remove the ramekins from the water bath, and allow to cool in the refrigerator for at least 2 hours.
10
Sprinkle the top of each Crème Brûlée with sugar. Using a blowtorch, torch the sugar until it melts and caramelizes. Allow the sugar to fully harden before serving.