Vanilla Bean Creme Brûlée

Preheat the oven to 325 degrees F.

In a medium saucepan, combine heavy cream and vanilla bean with its seeds. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble and is close to a simmer. Remove saucepan from heat, cover, and let set for 15 minutes.

In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it starts to lighten in color. Gradually add the cream mixture, stirring continually until all is combined.

Pour the custard into 6 (7 to 8-ounce) ramekins.

Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake at 325 degrees F for 40 to 45 minutes, just until the creme brulee is set but still trembling in the center.

Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top.

Using a torch, melt the sugar to form a crispy and browned top. Allow the creme brûlée to sit for at least 5 minutes before serving to let the sugar harden.