Ingredients:

• 1 quart heavy cream;
• 1 vanilla bean, split and scraped;
• 1 cup vanilla sugar, divided;
• 6 large egg yolks

Method: Preheat the oven to 325F. Place the cream, vanilla bean and its pulp into a medium saucepan and bring to a boil. Remove from the heat. Whisk together 1/2 cup sugar and the egg yolks until well blended, add the cream a little at a time, stirring continually. Pour the liquid into 6 ramekins. Bake just until the crème brulee is set. Remove the ramekins and refrigerate. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.