Silken Vanilla Bean Crème Brûlée

1. Preheat Oven

Preheat your oven to 325°F.

2. Prepare Vanilla Bean

Take your vanilla bean and split it lengthwise with a sharp knife. Use the back of the knife to scrape out all the tiny seeds inside.

3. Heat Cream with Vanilla

In a saucepan, combine 2 cups of the heavy cream with the vanilla seeds and the empty pod. Heat the mixture gently until it's hot but not boiling, then remove it from the heat.

4. Whisk Yolks and Sugar

While the cream is heating, whisk together the egg yolks and granulated sugar in a large bowl until the mixture becomes pale and slightly thickened.

5. Combine Hot Cream and Egg Mixture

Remove the vanilla pod from the cream, and then, while whisking constantly, gradually pour the hot cream into the egg yolk mixture. Once combined, stir in the remaining 2 cups of heavy cream and a pinch of salt.

6. Prepare Ramekins

Pour the custard mixture into 8 ramekins, dividing it evenly. Place the ramekins in a large baking dish, and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

7. Bake Custards

Bake the custards in your preheated oven for about 40-45 minutes, or until they are set but still slightly wobbly in the center. Remove the ramekins from the water bath and let them cool to room temperature.

8. Chill Custards

After they have cooled, cover them with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight for best results.

9. Caramelize Sugar

When you're ready to serve, sprinkle a thin, even layer of Turbinado or Demerara sugar over the top of each custard. Using a butane or propane torch, carefully caramelize the sugar until it forms a golden, crispy crust.

10. Serve

Chill the custards for a few more minutes to let the caramelized sugar harden, then serve and enjoy your beautifully silken Vanilla Bean Crème Brûlée.