Creme Brulee au Vanille for Meme - brown sugar

Method

• For the topping, spread the sugar on a large plate or baking sheet and let dry on the counter, uncovered, for at least 3 hours or overnight.
• When it is properly dried, it will feel dry and sandy.
• If its hard and clumped together, sift it through a mesh sieve.
• Set aside.
• (You can use an equal amount of white granulated sugar.)
• Preheat the oven to 325F.
• Line a baking dish with a paper towel or tea towel and set six 4-ounce ramekins in the dish.
• To prepare the custard, in a heavy-bottomed saucepan, add the cream, 1/2 cup of the granulated sugar, and the scraped vanilla-bean seeds and stir over medium heat until blended, the sugar dissolves, and the mixture comes to a simmer.
• Cover the pan, decrease the heat to very low, and simmer gently for 10 minutes to infuse the cream with vanilla flavor.
• Strain into a large measuring cup, rinsing and saving the bean for another use.
• Meanwhile, whisk the yolks with the salt and remaining 1/4 cup sugar in a bowl until well blended.
• Gradually whisk in some of the hot cream mixture just to blend, then whisk the egg mixture into the remaining cream mixture in the measuring cup.
• Divide the custard equally among the ramekins.
• Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
• Carefully transfer the baking dish to the oven.
• Bake the custards until almost set in the center when the ramekins are gently shaken, about 35 minutes.
• Using a metal spatula or tongs, transfer the ramekins to a rack to cool to room temperature.
• (Let the water bath cool completely before removing it from the oven.)
• Once the custards are at room temperature, chill them in the refrigerator for at least 3 hours and up to 2 days.
• To finish, evenly sprinkle about 2 teaspoons of the prepared brown sugar over each custard.
• Working with 1 ramekin at a time, hold a kitchen torch so that the flame is about 2 inches above the sugared surface of the custard.
• Direct the flame so that the sugar melts and browns.
• Serve immediately.