Vanilla Bean Crème Brûlée

Ingredients

• 2 cups heavy cream
• 1 vanilla bean, split
• 6 egg yolks
• 1/2 cup sugar, plus more for the tops
• Pinch of salt

Instructions

1. 1

   Warm the cream with the scraped vanilla bean and seeds until steaming, then let it sit off the heat for fifteen minutes to infuse.

2. 2

   Whisk the yolks with the sugar and salt until pale, then pour the warm cream in slowly while whisking so the eggs do not scramble.

3. 3

   Strain the custard, skim off any foam, and divide it between six shallow ramekins set in a roasting pan.

4. 4

   Pour boiling water halfway up the sides and bake at 325°F for thirty-five minutes, until set at the edges and jiggly in the middle.

5. 5

   Chill at least four hours, sprinkle a thin even layer of sugar on each, and torch until deep amber. Serve within twenty minutes.