• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1/2 cup white sugar
• 6 large egg yolks
• 2 quarts hot water
• ½ cup sugar in the raw
Preheat the oven to 325 degrees.
Take vanilla beans and slice down the middle of them with a pairing knife vertically and scrap with tip of knife until the seeds are removed. Add that to cream with the scraped out shell in a pot over medium heat and bring to a simmer. Remove from the heat and let steap for 10 minutes. After 10 minutes, remove the shell.
In a mixing bowl, mix egg yolks and sugar with a whisk until it is well combined. Add tempered cream to egg and white sugar, mix slowly while whisking. After fully mixed, pour mixture into (6) 7oz ramikins.
Place the ramekins into a large cake pan or roasting pan with edges. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 25-30 min.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar in the raw equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.