Vanilla bean creme brulee

Split the vanilla bean down the middle with a sharp knife and scrape out the seeds.

Put the heavy cream in a pot with the vanilla seeds and pod.

Over medium heat, bring to a scald, then turn off and let infuse 15 minutes; this also cools it so it will not cook the eggs.

Preheat the oven to 325. Separate the eggs, keeping the yolks.

Add the sugar and a pinch of salt to the yolks and whisk just until combined.

Pour the cream through a sieve into the yolks to catch the pod pieces, scraping the vanilla seeds back in; stir together.

Set the ramekins in a container and fill it about a third of the way up with really hot water for a bain-marie.

Fill the ramekins up to the lip.

Bake at 325 for 30 to 40 minutes, until set but with a slight wobble in the center.

Chill in the fridge until the wobble is gone.

Sprinkle about 1.5 teaspoons of castor sugar over each, shake it to the edges and brush sugar from the center toward the edge for a thin, even layer.

Torch with sweeping motions to a light amber, moving the heat on before any spot goes dark; it keeps caramelizing after the flame moves.

Serve immediately or within about half an hour, before the sugar melts.