Cook the heavy cream, white chocolate, salt, vanilla bean, &  vanilla bean pod.  Once simmering, take off heat and steep for 10 minutes.

Warm the Cream

Beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.

Whisk Egg Yolks  and Sugar

Step 2

Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.


Step 3

Pour the mixture through a fine-mesh metal sieve before pouring into ramekins.


Step 3

Pour the mixture evenly into ramekins and bake in a water bath.

Bake the Custard

Step 4

Sprinkle sugar on top swirling the ramekin so the sugar is spread evenly and  torch the top of the creme brûlée until sugar has caramelized and hardened.

Torch the Tops

Step 6