Vanilla Bean Creme Brulee Recipe

Preheat oven to 325°F.

In a medium-sized saucepan, heat heavy cream and vanilla bean (scraped and seeds added to the cream) over medium heat.

In a separate bowl, whisk together egg yolks and granulated sugar until pale yellow.

Slowly pour hot cream mixture into egg mixture, whisking constantly.

Strain mixture through a fine-mesh sieve and divide evenly into 4 ramekins.

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

Bake for 35-45 minutes or until set around the edges but still slightly jiggly in the center.

Remove from oven and let cool, then refrigerate for 2 hours or until fully chilled.

Before serving, sprinkle 1 tablespoon of granulated sugar over each creme brulee and caramelize with a kitchen torch or under a broiler.