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.


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