Creme Brulee

1 quart heavy cream
1/2 vanilla bean or 1 teaspoon vanilla extract
1/2 cup sugar
10 egg yolks
1 pinch salt

CARAMEL TOPPING
1/2 cup sugar

Use 6-oz. ramekins.
Heat the oven to 325°F.
Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
Split the vanilla bean in half, if using, and scrape the seeds into the cream.
Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
Slowly temper the hot cream into the sugar/yolk mixture.
Strain the mixture through a fine sieve into a pitcher or measuring cup.
Stir in vanilla extract if using.
Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.

Bake until just set, 25 to 50 min.

Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
Caramelize either using a propane torch by passing over the sugar or putting under a broiler.