Creme Brulee - heavy cream

Method

• In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes.
• Remove vanilla bean.
• In large bowl, combine egg yolks and granulated sugar.
• Pour in hot cream and stir mixture gently to combine.
• Strain custard into a pitcher and skim off any bubbles.
• Preheat oven to 300 degrees.
• Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan.
• Pour custard into ramekins, filling to the rim.
• Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins.
• Cover pan loosely with foil and bake 1 hour and 15 minutes.
• Remove ramekins from water bath and cool.
• Cover each and refrigerate for at least 3 hours, or as long as 2 days.
• When ready to serve, preheat broiler.
• Uncover ramekins and place them on baking sheet.
• Top each with a thin layer of brown sugar.
• Use knife to spread sugar evenly across the custards.
• Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn.
• Serve immediately.