Crème Brûlée

Instructions

1. 1
   Heat cream with vanilla bean (pod and seeds) until it just begins to simmer. Remove from heat, cover, and steep for 15 minutes.
2. 2
   Whisk egg yolks with sugar and salt until pale and slightly thickened.
3. 3
   Slowly pour the warm cream into the egg yolks while whisking constantly to temper. Strain through a fine sieve.
4. 4
   Divide custard among six ramekins. Place ramekins in a deep baking dish and pour hot water halfway up the sides.
5. 5
   Bake at 150°C (300°F) for 40-45 minutes until custards are set around the edges but still jiggly in the center.
6. 6
   Cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. 7
   Just before serving, sprinkle an even layer of superfine sugar on each custard. Caramelize with a kitchen torch until golden and bubbling. Let sit 1 minute to harden, then serve.