Vanilla bean Crème brûlée

Preheat oven to 350 ° F (200 ° C).

Cut the vanilla bean lengthwise and scrape the black seeds out of the vanilla bean and place in a medium saucepan with the cream, and stir to combine heat over medium heat until simmering then turn off the heat and let this infuse.

In a separate bowl, blend your egg yolks, ¾ cup sugar and salt, with a hand mixer or a whisk, beat for about 1 minute on medium speed until light and smooth. Add about ¼ cup of the cream mixture to the eggs, whisking immediately to combine and temper the eggs. Repeat. Then add the remaining cream mixture, whisking while combining so as not to cook the eggs.

Use individual ramekins to portion this dessert and fill up to ¾. Put the ramekins in a baking dish fill with water, until the water reaches ⅔ of the way up the sides of the ramekins. Bake for about 45-50 minutes, or until the edges of the custard in the ramekins are set, and the centers are only very slightly wiggly. Carefully remove pan from oven. Then use a spatula or tongs to carefully transfer ramekins to a cooling rack. Let the custards come to room temperature.

When ready to serve, at the last minute, add 2 teaspoons of sugar over each custard and caramelize with a torch kitchen, if not have it, take the oven to broil, to maximum temperature until the sugar melts and take golden caramel color. Let the custard rest for at least one minute. Then serve and enjoy!