Hold the vanilla bean down then use a knife to cut it in half lengthwise. Next, use the non-sharp side of the knife to gently press all of the seeds out of each half.
Remove Vanilla Beans
In a large saucepan over medium heat gently warm the heavy cream, vanilla bean seeds, and actual vanilla pod, first part of the sugar and salted caramel.
Warm Cream
Step 2
Combine the remaining sugar and egg yolks. Beat on high until they start to turn a paler yellow color, you don't want to beat for too long.
Combine Sugar & Eggs
Step 3
Slowly add the cream in small increments continually stirring, mixer on low.
Combine
Step 4
Once all cream has been haded strain the mixture over a fine-mesh sieve. The sieve will catch any egg that has cooked, any chunks from the vanilla bean pods, and any extra foam.
Sieve the Custard
Step 4
Pour the caramel cream evenly into ramekins. Bake in a water bath. Once baked place let cool for one hour. Place in the fridge for at least 4 hours or overnight before serving.
Bake & Chill
Step 5
Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
Torch the Tops
Step 6
Enjoy