Classic Vanilla Bean Crème Brûlée

1. Preheat Oven

Preheat your oven to 325°F (163°C) to ensure it's ready for baking.

2. Infuse Cream

In a saucepan, gently heat the cream with the split vanilla bean and salt over low heat until it's hot but not boiling. Allow the mixture to sit for a few minutes to infuse the vanilla flavor, then remove and discard the vanilla bean. If using vanilla extract, stir it in now.

3. Mix Yolks and Sugar

In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes light in color.

4. Combine Mixtures

Gradually mix about one-fourth of the hot cream into the yolk and sugar mixture to temper the eggs. Then, pour this tempered mixture back into the saucepan with the remaining cream, stirring continuously.

5. Prepare Ramekins

Evenly distribute the custard mixture into four 6-ounce ramekins. Place the ramekins in a large baking dish and create a water bath by pouring boiling water into the dish until it reaches halfway up the sides of the ramekins.

6. Bake Custards

Bake in the preheated oven for 30 to 40 minutes, or until the custards are just set with a slight jiggle in the center. Avoid overbaking.

7. Chill

Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the custards for several hours, or up to two days, to set completely.

8. Brûlée Topping

When you're ready to serve, evenly sprinkle a thin layer of granulated sugar over each custard. Place the ramekins under a broiler, about 2 to 3 inches from the heat source, and broil for about 5 minutes or until the sugar melts and forms a golden-brown caramelized crust.

9. Serve

Allow the Crème Brûlée to cool for a minute before serving. Serve within 2 hours for the best texture and flavor contrast between the warm, crispy top and the cool, creamy custard.