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 teaspoon salt
• 4 tablespoons granulated sugar, for caramelizing

Method

1. 01
   Preheat your oven to 325°F (160°C).
2. 02
   In a saucepan, combine the heavy cream and the vanilla bean (both seeds and pod). Heat over medium heat until just simmering.
3. 03
   Remove from heat, cover, and let the vanilla infuse into the cream for 15 minutes.
4. 04
   In a mixing bowl, whisk together the egg yolks, 5 tablespoons of sugar, and salt until the mixture is pale and thick.
5. 05
   Gradually whisk the warm cream into the egg yolk mixture, making sure to whisk continuously to avoid cooking the eggs.
6. 06
   Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any egg solids.
7. 07
   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. 08
   Bake in the preheated oven for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. 09
   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.