Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 - 6 oz ramekins or about 12 - 4 oz ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
To make it without torch: Let the custard rest in the fridge till it is completely cooled and set. Preheat to your broiler to 200-225 C for 5 mins. Remove any extra moisture from the custard, gently with a tissue paper. Sprinkle an even layer of sugar and keep the custard under the broiler for 3-5 mins or until the sugar has melted forming a crispy crust. It's very important that you closely watch this process.If you dont have a broiler, check out here to see how you can do it with a candle or grill lighter.I made only half the qty of the above recipe. I got 6 medium size servings from half the qty.I used 1 vanilla bean for half the qty.I cooked the cream on the lowest burner on low-medium flame, till bubbles started appearing around the edges. I let the cream cool for 15-20 mins.I baked at 165 C, for 30 mins.Keeps well in the fridge for 2 days.
This Creme Brulee was printed from https://mariasmenu.com/desserts/creme-brulee.
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