1 quart heavy cream
2 tsp. vanilla extract
1/2 cup sugar
10 egg yolks
Pinch salt

For the caramel topping
1/2 cup sugar

Heat the oven to 325°F. Heat the cream 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 into the egg yolks. Slowly whisk the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.

Arrange eight 6-oz. ramekins in a baking dish with deep sides. Pour the custard 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 just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. 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.

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