Vanilla Creme Brûlée

Preheat the oven to 325°F.

Whisk yolks and 6 TBsp sugar in a medium mixing bowl to blend.

Scape seeds from vanilla bean and add to yolk/sugar mixture.

Gradually whisk the cream into the sugar.

Divide the mixture among (6) 3/4 cup ramekins.

Arrange dishes in a 13x9x2 inch baking pan or dish. Pour enough hot water into pan to come halfway up the sides of the dishes.

Bake custards 35-40 minutes until the custard has set. Do not overbake or your custard will be rubbery.

Remove the pan from the oven and remove custard cups from the water.

Allow custards to cool before placing in the refrigerator. Chill for 2 hours.

Just before serving, sprinkle enough granulated sugar on top of the custard to coat. Using a kitchen torch, burn the sugar in a circular motion. You should see the sugar move a bit and bubble. Allow maybe a second or two past that and move to the next area until the entire custard has been completed. Should you not own a torch, place the custards on a baking sheet and place in a boiler, rotating for even browning of the sugar.