Classic Creme Brulée

Instructions

1. In a large stainless steel pot set over medium heat, add cream, vanilla bean and salt, bring to a simmer. Whisk to keep cream from burning.
2. While cream is simmering, add egg yolks and sugar to a bowl, whisk vigorously until yolks are creamy and pale in color.
3. Turn off cream once it has been simmering for at least 6 to 8 minutes. At this point preheat oven to 300˚F.
4. Temper egg yolk and sugar mixture by adding 1/4 cup of hot cream at a time to egg yolks and whisk. Repeat this same step slowly until yolk mixture is warm.
5. Add tempered yolks to sauce pan with remaining hot cream. Place pan on medium-low heat and whisk vigorously for 2 to 3 minutes then remove from heat.
6. Place a 9x13 inch Pyrex dish into lower oven rack and fill it with hot tap water halfway up.
7. Place 8 (six ounce) ramekins onto a sheet pan, fill each ramekin 3/4 full with hot cream mixture.
8. Place pan carefully in oven above hot water. Bake for 60 minutes or until custard is just set, but still a little jiggly in center.
9. Turn off oven and allow to sit at least 30 more minutes until cream is set fully. Refrigerate for at least 1 hour to cool.
10. To serve, add 1 tablespoon of sugar to top of each custard and turn to evenly distribute sugar. Carefully torch tops moving clockwise to evenly melt sugar.
11. Be careful not to burn sugar. Let them cool before serving to allow sugar to cool. Serve with fresh berries and whipped cream if desired.