Crème Brûlée

Preheat oven to 325°F (165°C).

In a medium saucepan, heat the 2 cups heavy cream and 1 split lengthwise vanilla bean over medium heat until small bubbles form around the edges of the pan. Do not let it boil. Remove from heat and let it steep for 15 minutes.

In a bowl, whisk the 6 large egg yolks, 1/4 cup granulated sugar, and pinch salt until the mixture is pale yellow and slightly thickened.

Remove the vanilla bean from the cream, scrape the seeds into the cream, and slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout.

Place 4 ramekins in a large baking dish or roasting pan. Divide the custard evenly among the ramekins.

Pour hot water into the baking dish around the ramekins, creating a water bath that comes halfway up the sides of the ramekins.

Carefully transfer the baking dish to the oven and bake until the custards are set but still slightly jiggly in the center, about 35-40 minutes.

Remove the ramekins from the water bath and let cool at room temperature. Then cover and refrigerate for at least 2 hours or up to 3 days.

When ready to serve, sprinkle a thin, even layer of 1/4 cup brown sugar (for topping) on top of each custard.

Using a kitchen torch, melt the sugar to form a hard, caramelized top. If you don't have a torch, place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.

Let the caramelized sugar cool and harden for a few minutes before serving.