Instructions

• Preheat the oven to 300°F.
• Place 1 quart heavy cream in a heavy-bottomed pot. Split 1 vanilla bean lengthwise and scrape the seeds into the cream; add the scraped pod to the pot as well.
• Heat the cream and vanilla over medium heat until it just begins to steam and small bubbles form at the edges (a gentle simmer). Do not let it boil over. Remove the pot from the heat and let the cream and vanilla steep for 15 minutes.
• Meanwhile, whisk 6 egg yolks with 1/2 cup sugar in a bowl until the mixture is pale and slightly thickened.
• Remove and discard the vanilla pod from the cream. Warm the steeped cream briefly if it has cooled (it should be warm, not boiling).
• Temper the eggs: with the yolk mixture in a bowl, slowly add the warm cream in a thin stream while whisking constantly. Continue adding until all the cream is incorporated and the mixture is smooth.
• Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids or air bubbles.
• Divide the custard evenly among six ramekins. Place the ramekins in a baking dish or roasting pan.
• Carefully pour boiling or very hot water into the baking dish so it reaches about halfway up the sides of the ramekins, creating a water bath. Bake at 300°F for about 30 minutes, or until the custards are mostly set but still slightly jiggly in the center.
• Remove the ramekins from the water bath and let them cool to room temperature on a rack. Then refrigerate the custards for at least 2 hours (or up to overnight) to fully chill and set.
• Before caramelizing, blot any moisture from the surface with a paper towel. Evenly divide the 1/4 cup sugar for brulee among the six ramekins, sprinkling a thin, even layer over each custard. Using a kitchen torch, melt and caramelize the sugar by sweeping the flame across the surface until it bubbles and turns golden brown, rotating the ramekin as needed for even color. Let the caramel cool and harden for a minute or two before serving.