French Crème Brûlée with Vanilla Bean

Ingredients

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 In a medium saucepan, combine the heavy cream and vanilla bean (both the seeds and the pod). Heat over medium heat until just starting to simmer, then remove from heat and let it infuse for 15 minutes.
3. 3 In a separate bowl, whisk together the egg yolks, 1/2 cup of sugar, and salt until the mixture is pale and slightly thickened.
4. 4 Gradually whisk the warm vanilla cream into the egg yolk mixture, a little at a time, to prevent curdling.
5. 5 Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove the vanilla pod and any cooked egg bits.
6. 6 Place four ramekins in a large baking dish and divide the custard mixture evenly among them.
7. 7 Pour hot water into the baking dish to come halfway up the sides of the ramekins, creating a bain-marie.
8. 8 Carefully transfer the baking dish to the oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. 9 Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
10. 10 Before serving, sprinkle 1 tablespoon of sugar evenly over each custard and torch the sugar until it melts and forms a caramelized crust.