• Preheat the oven to 300°F. Boil some water.
• In a saucepan: add heavy whipping cream, sugar & salt. Split the vanilla bean and scrape the seeds into the saucepan, along with the bean.
• Cook on low-medium for 10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 30 minutes undisturbed.
• In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Discard the vanilla bean.
• Place a mesh/strainer on top of a bowl. Pour the custard through the strainer.
• Place 6 shallow ramekins on a large baking sheet. Pour & divide the custard into the dishes (use a toothpick to pop any bubbles if needed).
• Carefully add boiling hot water into the bottom of the sheet pan ~ up to halfway full. Do not get any water in the custard.
• Bake for 40 minutes. Let the Crème Brûlée rest in the pan for 5 minutes. Transfer the dishes to a baking rack and let rest at room temperature for 30 minutes. Refrigerate for 4 hours or overnight (uncovered).

  For a 2" deep ramekins - bake for 55-60 minutes.
• Before serving- sprinkle 2 tsp of super fine sugar to custard surface. Tap the sugar around until it is fully coated.
• Using a blowtorch- turn it on and hold it a 2" away. Caramelize the sugar by moving the blowtorch in circles until sugar is melted and golden brown. Continue with the rest of the custards.

Garnish with fresh raspberries.