• Preheat the Oven:Preheat your oven to 325°F (163°C).

Instructions:

Preheat the Oven:

• Preheat your oven to 325°F (163°C).

Prepare the Cream Mixture:

• In a medium saucepan, combine the heavy cream, vanilla bean and seeds (or vanilla extract), and a pinch of salt.
• Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it sit for about 10 minutes to infuse the vanilla flavor.

Prepare the Egg Mixture:

• In a large bowl, whisk together the egg yolks and 1 cup of granulated sugar until well blended and slightly thickened.

Combine the Mixtures:

• Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. If using a vanilla bean, remove it before combining.

Strain the Mixture:

• Pour the mixture through a fine-mesh sieve into a large bowl or pitcher to remove any curdled bits or foam.

Fill the Ramekins:

• Place 6-8 ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins.

Water Bath:

• Carefully pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins. This water bath helps the custard cook evenly.

Bake:

• Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

Cool:

• Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.

Caramelize the Sugar:

• Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can use the broiler in your oven: place the ramekins on a baking sheet and broil for 1-2 minutes, watching carefully to prevent burning.

Serve:

• Allow the caramelized sugar to cool and harden for a minute or two before serving. Enjoy your creamy, decadent crème brûlée!