Vanilla Bean Crème Brûlée

Instructions

1. 1

   Preheat your oven to 325°F (163°C) and place four 6-ounce ceramic ramekins into a deep baking dish or roasting pan.

2. 2

   Pour the heavy cream into a medium saucepan and add the split vanilla bean along with its scraped seeds. Heat the cream over medium heat until it just begins to simmer with small bubbles forming around the edges, about 5 minutes. Remove from heat and let the vanilla steep in the hot cream for 10 minutes.

3. 3

   In a large mixing bowl, whisk together the egg yolks, 1/4 cup of the granulated sugar, and the sea salt until the mixture is pale yellow and slightly thickened, about 2 minutes.

4. 4

   Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the eggs and prevent curdling.

5. 5

   Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any cooked egg bits and the vanilla bean remnants.

6. 6

   Divide the custard evenly among the four ramekins. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins, creating a bain-marie water bath.

7. 7

   Carefully transfer the baking dish to the preheated oven and bake for 40 to 45 minutes, until the custards are set around the edges but still have a slight jiggle in the center when gently shaken.

8. 8

   Remove the ramekins from the water bath using tongs or a towel, and let them cool to room temperature for about 30 minutes. Then cover each ramekin tightly with plastic wrap and refrigerate for at least 2 hours, or overnight, until fully chilled and firm.