crème brûlée:
2 1/4 c (510g) heavy cream
1 vanilla bean
pinch of salt
5 yolks
1/3 c (67g) sugar
scrape vanilla bean. heat cream, vanilla, and salt to just below boil. cut heat and let steep for 15 min. temper in yolks and sugar
pour into ramekins. fill pan with hot water. bake at 300F for 35-40 min or until center has slight wobble. cool to room temp. chill overnight. brûlée
