Crème Brûlée

Directions

1. 1
   Preheat oven to 300°F. Place 6 - 6 oz ramekins in a roasting pan.
2. 2
   Gently heat heavy cream, vanilla bean and vanilla bean seeds in a medium saucepan. Cook, stirring, over medium-low heat for 5 mins. Remove from heat and discard vanilla bean. Whisk together egg yolks and 1/2 cup sugar. Gradually whisk in hot cream then transfer to ramekins.
3. 3
   Add enough boiling water to roasting pan to reach halfway up sides of ramekins. Bake for 35 mins, or until firm. Remove from water, let cool then chill overnight.
4. 4
   To serve, preheat broiler. Sprinkle remaining sugar over top of custards. Broil for 1-2 mins, or until sugar melts and caramelizes.