Vanilla Creme Brulee

Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins.

Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Tilt the dish so the sugar moves across the top and covers the entire surface. Tip the dish over so th extra sugar falls off.

Turn the Kitchen Torch on and start camelizing the sugar. Keep the torch moving in small circles and slowly cover the whole dish. Move on to the next area a little sooner than you think, the torch will continue to cook it as you work the next section.