Creme Brulee

Directions

1. 1
   Preheat the oven to 300 degrees.
2. 2
   In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer.
3. 3
   In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon.
4. 4
   Slowly add the hot cream mixture, stirring gently.
5. 5
   Strain the custard into a large measuring cup; skim off any bubbles.
6. 6
   Arrange 8 shallow 4 1/2 --inch wide ramekins in a roasting pan.
7. 7
   Slowly pour the custard into the ramekins, filling them almost to the top.
8. 8
   Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins.
9. 9
   Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.
10. 10
    Transfer the ramekins to a wire rack to cool completely.
11. 11
    Cover and refrigerate until cold, at least 3 hours or up to 2 days.
12. 12
    Preheat the broiler.
13. 13
    Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation.
14. 14
    Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer.
15. 15
    Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes.
16. 16
    Let cool slightly and serve at once.
17. 17
    If using a deeper 3/4 -cup ramekins, bake the custards for about 20 minutes longer and reduce the sugar topping to 1 teaspoon per custard.