Instructions

1. Preheat the oven to 325f.
2. Place the cream, vanilla bean and seeds into a medium saucepan set over medium-high heat and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes. This steeps the bean and infuses the flavors into the cream.
4. Remove the vanilla bean and discard.
5. In a medium bowl, whisk together by hand 1/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color. ~5-6 minutes.
6. Add the cream a little at a time, stirring continually. You don’t want to cook the eggs.
7. Pour the liquid into 4-4.5 ounce ramekins. You will need about 6.
8. Place the ramekins into a large cake pan or roasting pan.
9. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
10. Bake just until the creme brulee is set, but still jiggly in the center, approximately 40-45 minutes.
11. Remove the ramekins from the roasting pan and set on a rack to come to room temp.
12. Place a wooden skewer (must overhang the ramekin) over top of the ramekin and then cover with plastic wrap. The wooden skewer prevents the plastic wrap from touching the creme.
13. Refrigerate for at least 2 hours and up to 3 days.
14. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
15. Divide the remaining 1/4 cup sugar equally among the ramekinss and spread evenly on top. Tilting and tapping them around will help evenly distribute the sugar.
16. Using a torch, melt the sugar and form a crispy top.
17. Allow the creme brulee to sit for at least 5 minutes before serving.