Silky Smooth French Crème Brûlée with Vanilla Bean

Ingredients

• 2 cups heavy cream
• 1 whole vanilla bean split and scraped
• 5 tablespoons granulated sugar
• 5 large egg yolks
• 1/4 teaspoon salt
• 4 tablespoons granulated sugar for caramelizing

Instructions

1. 1 Preheat your oven to 325°F (160°C).
2. 2 In a saucepan, combine the heavy cream and the vanilla bean (both seeds and pod). Heat over medium heat until just simmering.
3. 3 Remove from heat, cover, and let the vanilla infuse into the cream for 15 minutes.
4. 4 In a mixing bowl, whisk together the egg yolks, 5 tablespoons of sugar, and salt until the mixture is pale and thick.
5. 5 Gradually whisk the warm cream into the egg yolk mixture, making sure to whisk continuously to avoid cooking the eggs.
6. 6 Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any egg solids.
7. 7 Divide the mixture evenly among 4 ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. 8 Bake in the preheated oven 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. Cover and refrigerate for at least 2 hours or overnight.
10. 10 Before serving, evenly sprinkle 1 tablespoon of sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
11. 11 Allow the sugar to cool and harden for a few minutes before serving.