Crème Brûlée

Spread the brown sugar on a large plate or baking sheet and let dry, uncovered, about 3 hours. When sufficiently dried, it will feel dry and sandy.

Pass the dried brown sugar through a sieve to remove any lumps. Set aside.

Preheat the oven to 300°F.

In a small pot over medium heat, combine cream with the vanilla seeds, pod, and granulated sugar. Heat, stirring occasionally, until bubbles start to form around the edge of the pan. Do not let the cream boil. Remove from heat and set aside.

In a large mixing bowl, whisk the egg yolks. Continue to whisk while slowly pouring the hot cream mixture into the egg yolks. Whisk until smooth.

Strain the mixture through a fine mesh sieve into a large measuring cup with a spout to remove the vanilla bean pieces and any overcooked eggs.

Place 9 (5-ounce) shallow ramekins on a baking pan with 1-inch high sides. Transfer the baking pan to the oven.

Fill the ramekins to the top. (The custard will lose volume as it bakes, so filling to the top is important.)

Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins.

Bake until set and trembling slightly when shaken, about 40 minutes.

Remove the ramekins from the water bath and place on a cooling rack for 30 minutes.

Chill for 2 hours or up to 3 days before serving. The custards will finish setting in the refrigerator.