Crème Brûlée

 

2 cups heavy cream

1 vanilla bean, split lengthwise 

1/8 teaspoon salt 

5 egg yolks

1/2 cup of sugar

1. in a saucepan, combine cream, vanilla bean and salt. Cook over low heat until just hot. Let sit for a few minutes, then discard the vanilla bean

2. beat the egg yolks with the sugar until fluffy and light, and doubled its size

3. slowly whisk the cream mixture into the eggs and sugar 

4. pour into 4-6 ramekins and place them in a baking dish. Fill dish with boiling water halfway up the sides of the ramekins

5. bake at 350°F for 30 to 40 minutes, or until the centers are barely set. Refrigerate for a couple of hours

6. before serving (up to 2 hours before), top each custard with a thin layer of sugar and caramelize preferably with a torch, alternatively. place ramekins under the broiler. Caramelizing under the broiler works better with brown sugar