Creme Brulee

Preheat the oven to 300 degrees. In a heavy saucepan, combine the cream, vanilla bean and salt. Warm over moderate heat until the surface begins to shimmer, about five minutes. In a large bowl, stir the egg yolks and sugar with a wooden spoon until blended. Pour in the hot cream and stir gently to avoid forming air bubbles until the sugar dissolves. Strain the custard into a large measuring cup or pitcher and skim off any surface bubbles. (Rinse off the vanilla bean and reserve for another use). Place eight 3/4-cup ramekins in a roasting pan. Our the custard into the ramekins, filling them to the rim. Place the roasting pain in the oven and pour in enough warm water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for one hour and fifteen minutes or until the custard is firm around the edges. (It may still be wobbly at the center; it will firm up as it chills.). Remove the ramekins from the water bath and let cool. Over and refrigerate until cold, at least three hours. (The custards can be prepared to this point up to two days ahead. If small pools of liquid develop on the surface, blot with a paper towel before proceeding.). Preheat the broiler. Set the ramekins on a baking sheet. Sieve one tablespoon of brown sugar over the top of each custard in a thin layer. Using a metal spatula or a sharp knife, spread the sugar evenly. Broil the custards as close to the heat as possible until the sugar is caramelized, 30 seconds to two minutes; watch carefully. Let cool and serve immediately or refrigerate up to four hours.