The Best Ever Creme Brulee

Directions

1. Separate egg yolks from white. Put yolks in clean, dry bowl. Whisk yolks.
2. In a saucepan, bring half of the heavy cream, sugar and vanilla bean (split length ways and scrapped) to a simmer. Set aside 5 minutes then add the other half of the quart of cream to cool steeped cream.
3. Strain cream into egg yolks with a fine mesh strainer whisking mixture the strain egg/cream mixture again.
4. Put 8 ramekins in a hotel pan. Pour mixture 3/4 way into ramekins.
5. Put in oven on 250 degrees. Pour boiling water half way up in hotel pan with ramekins (water bath). The water in the hotel pan allows even cooking all around the ramekins.
6. Check every 15 minutes. The brulee will look like it has a puddle in the center when you lightly shake the ramekin. When it no longer looks that way in the center, about 40 minutes, take them out of the water bath and set them on a sheet pan in the refrigerator. Let them cool at least 6-8 hours before serving. Dust top with Turbinado, Damarra or Muscavado sugar and caramelize with torch.