Preheat the oven to 280°f (138°c)

1. Start with the cream, vanilla bean, and its pulp into a medium saucepan, over medium-high heat, bring to a low boil. Remove from cream from heat, cover, and allow to sit for 15 minutes. Remove vanilla bean.
2. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it should be a creamy yellow.  Add the warm cream, a little at a time, stirring constantly, with a spoon or spatula.
3. Pour the liquid into 6 (7 to 8-ounce) ramekins.  Place the ramekins in a large cake pan or roasting pan, deep enough to accommodate hot water halfway up the sides of the ramekins. Pour boiling water, carefully around the ramekins.  Bake just until the Crème Brûlée is set, but still trembles in the center when moved slightly, approximately 45 – 60 minutes (or until it’s done).
4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
5. Remove Crème Brûlée from the refrigerator and allow to stand at room temperature for 15 to 30 minutes.  Add approximately 1 tablespoon of sugar to the top of the cold custard, spread evenly with a fingertip.   Using a torch, melt the sugar and form a crispy top of amber-brown caramel, scorched slightly.  Allow to rest 2 to 3 minutes before serving.

French tradition states that the caramel should be so firmly set that the spoon will stand erect in the dish as it’s presented at the table. Goals.