Method 1: Combine the cream and the deseeded vanilla bean pod (set aside the seeds) in a sauce pan over low heat. Heat until the cream is warm; do not bring to a simmer or boil. Remove and carefully discard the vanilla bean pod. Pour into a bowl, mix with the seeds from the vanilla bean pod, then store in the refrigerator until chilled. Skip to step 3.

Method 2: You can follow directions 3-10 without heating the cream. Method 1 is just to enhance the vanilla taste. You can easily just combine all ingredients at once. Move forward with the directions below if you have no desire to heat the cream and wait for the chilling period.

Pre-heat oven to 300 degrees F. Place 5-6 ramekins in a deep baking pan. Set aside.

In a small sauce pan, boil 6 cups water.

In a large mixing bowl, whisk together yolks, powdered sugar, salt, and vanilla bean seeds. Slowly pour in the cream to combine.

Strain the mixture into a bowl or large measuring cup. This helps remove any lumps from the powdered sugar. The spout makes it easier to pour; you don't have to do it this way, but I like to make it an easy transition!

Evenly distribute among the ramekins. Carefully pour the boiling water into the deep baking pan to create a water bath for the custard. Pour until it comes about 1/3 of the way up the ramekins.

Place directly in the oven for 45-50 minutes. When you see just the middle a bit jiggly, remove from the oven and use tongs to remove the custards from the water. Allow to rest 3-5 minutes, then place the ramekins in the refrigerator for at least 60 minutes, or more if serving the same day. I like to make these in the morning and let them rest until dessert in the evening.

If using the broiling method, turn your oven on high broil.

Remove the custards and add a layer of sugar on the tops. Broil for 2-3 minutes or until you reach your desired brûlée tops, or torch your custards. Allow to set about 3 minutes to harden. Enjoy! Good for up to 3 days in the refrigerator without sugar on top.

Great to make the custard before guests arrive and leave it to chill, then light their minds on fire with your torch or broiler when it is dessert time!