½ Vanilla Bean
2 Cups Heavy Cream
4 Egg Yolks
¼ Cup plus 8 Teaspoons Sugar
Pinch of Salt

1. Preheat oven to 300ºF
2. Have a medium saucepan of boiling water ready
3. Line a shallow baking dish with a towel
4. Split the vanilla bean lengthwise and scrape out the seeds into a saucepan
5. Add the cream to the bean
6. Stir over medium heat until bubbles form around the edges and steam begins to rise
7. Remove from heat and let it steep for 15 minutes
8. Whisk together the egg yolks and sugar until ribbons form (about 5 minutes)
9. Slowly add the cream mixture
10. Wisk until well blended
11. Pour the mixture through a fine mesh sieve
12. Divide mixture into ramekins and place them in the baking dish with the towel
13. Add the boiling water in the dish over the towel until it is halfway up on the ramekins
14. Cover pan loosely with aluminum foil and bake until custard is set around the edges (about 30-35 minutes)
15. Transfer ramekins to wire rack and allow them to cool to room temperature
16. Then, cover and refrigerate for at least 4 hours

17. Just before serving, sprinkle some sugar on top of the custard
18. Use a kitchen torch to melt the sugar until it is evenly melted and brown
19. Serve immediately

Yes, the towel covered with water goes into the oven.

Be careful when heating the cream.

If you can find creme brulee sugar, it is easier to melt with the flame than regular sugar.

Also, make sure you are moving the flame constantly over the thin layer (make sure it is thin) of sugar when browning it or else it will burn.