Classic Creme Brulee

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk or whisk attachment on your mixer until the mixture is pale yellow and thick, about 3 minutes.

Pour cream into a medium saucepan over medium-low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to the saucepan. Bring cream to a brief simmer—do not boil or it will overflow. Remove from heat and allow to cool, about 5 minutes. Temper the yolks by gradually whisking the hot vanilla cream into the yolk and sugar mixture, about 1/2 cup at a time twice, and then adding the rest. Do not add hot cream too quickly or the eggs will scramble.

Divide custard into 8 (4 oz.) or 6 (6 oz.) ramekins, about 3/4 full. Place ramekins in a shallow pan and fill pan with enough water around the ramekins to be level with the cream mixture inside. Bake until barely set around the edges and center, about 40 minutes. Remove from the oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2-4 hours.

Sprinkle 1 tablespoon of turbinado sugar on top of each chilled custard. Hold a kitchen torch 2 inches above the surface to brown the sugar and form a crust, or place all custards on a baking sheet and place under the broiler until browned. Serve immediately.