Crème Brûlée

Preheat your oven to 300°F Make sure you have a kettle of boiling water ready. Line a shallow baking pan with a small kitchen towel.

Use a pairing knife to slit the vanilla bean and scrape the seeds into a medium saucepan.

Add the heavy cream and stir to mix. Put the pan over medium-low heat and heat the mixture until bubbles form around the edges and steam rises from the surface. Remove from the heat and let the mixture steep for 15 minutes.

Whisk the egg yolks, salt, and 1/4 of sugar in a large bowl until smooth and blended.

Pour the cream, a little at a time, into the egg mixture, while stirring until blended.

Pour the mixture through a fine sieve over the bowl.

Divide the mixture among four 6 oz. ramekins and put the ramekins in the lined baking dish.

Add the boiling water to fill the pan halfway up the sides of the ramekins.

Cover the pan loosely with aluminum foil and place the pan on a rack in the middle of the oven.

Bake the custard for 25-30 minutes until the custard is just set around the edges.

Transfer the ramekins to a wire rack to cool to room temperature. Once cooled, cover and chill for at least 4 hours.

Put 2 teaspoons of sugar on top of each custard and caramelize the sugar with either a blow torch or the broiler in your oven. Serve immediately.