Vanilla Bean Creme Brulee

There aren't too many desserts you can make with just 4 ingredients! And, if you think this is a fancy dessert that's out of your league, you're wrong. Warm heavy cream, flavored with vanilla bean and blended with egg yolks and sugar. It really couldn't be simpler. And, you can (and should) prepare the ramekins at least 2 hours in advance (and up to 3 days in advance), making this the perfect dish for a dinner party.

Note: If you don't have a vanilla bean, use 1/2 teaspoon vanilla extract and add it to the cream after it's hot.

Note: The creme brulee can be prepared up to 3 days in advance and topped with sugar and broiled just before serving. If you have a kitchen torch, you can use that too - instead of the broiler.

Vanilla Bean Creme Brulee

1 cup heavy cream
1/2 vanilla bean, split lengthwise
Pinch of salt
3 large egg yolks
1/4 cup granulated sugar, plus more for topping
Hot water

Preheat the oven to 325 degrees. In a small saucepan, combine the cream and vanilla bean. Set the pan over low heat and cook until hot, not boiling.
Set aside for 3 minutes. Scrape the seeds ("caviar") from the vanilla bean and add them to the cream. Discard vanilla bean or reserve for another use.
In a mixing bowl, beat the egg yolks and 1/4 cup sugar until light/pale. Add a few tablespoons of the cream (this tempers the eggs so they don't cook when blended with the hot cream).
Beat in the rest of the cream. Pour the mixture into 4 ramekins and place the ramekins in a shallow baking pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake for 30 to 40 minutes, until the centers are almost set, still barely jiggly. Cool completely and then refrigerate for 2 hours.
When ready to serve, top each ramekin with 1 teaspoon of sugar and make a thin layer. Place the ramekins under a broiler (about 2 inches from the heat) and turn on the broiler. Broil for 3 to 5 minutes, until the sugar caramelizes. Serve.

Serves 4