Crème Brûlée (French vanilla custard) recipe

Crème Brûlée Recipe Ingredients: 2 cups heavy cream 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract) 5 large egg yolks 1/2 cup granulated sugar, plus extra for topping Pinch of salt Instructions: Preheat Oven: Preheat your oven to 325°F (160°C). Infuse Cream: In a medium saucepan, combine the heavy cream, vanilla bean and seeds (or vanilla extract), and a pinch of salt. Heat over medium heat until the cream just begins to simmer. Remove from heat, cover, and let it sit for 15 minutes to infuse the vanilla flavor. Prepare Custard Base: In a mixing bowl, whisk together the egg yolks and 1/2 cup granulated sugar until the mixture becomes pale and thick. Gradually add the warm cream mixture, a little at a time, whisking continuously to prevent the eggs from cooking. Strain Mixture: Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the vanilla bean. This ensures a smooth custard.