everything to know about crème brûlée

crème brûlée: • 2 1/4 c (510g) heavy cream • 1 vanilla bean • pinch of salt • 5 yolks • 1/3 c (67g) sugar scrape vanilla bean. heat cream, vanilla, and salt to just below boil. cut heat and let steep for 15 min. temper in yolks and sugar pour into ramekins. fill pan with hot water. bake at 300F for 35-40 min or until center has slight wobble. cool to room temp. chill overnight. brûlée