Classic Crème brûlée

Preheat oven to 325°F (160°C).

In a saucepan, combine the heavy cream and vanilla bean seeds and pod. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.

Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg yolk mixture, tempering the eggs to prevent scrambling. Strain the mixture through a fine-mesh sieve into a pitcher.

Pour the custard mixture into four ramekins.

Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).

Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool completely in the water bath.

Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.

Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly. Alternatively, place under the broiler for a few seconds, watching closely to prevent burning. Let cool slightly to harden before serving.