Delicate creme brulee

Ingredients:

• 1 vanilla bean
• 2 cups heavy cream
• 2 cups low-fat milk or drinking cream
• 8 large egg yolks
• 0.5 cup + 8 teaspoons of ultrafine sugar
• 0.5 tsp coarse salt
• Boiling water

Preparation:

1. Prepare vanilla.
   
   Cut the vanilla bean in half lengthwise and scrape out the seeds with a knife.
2. Position a rack in the center of the oven and preheat to 160°C.
3. Flavor the cream.
   
   In a saucepan over medium heat, bring the cream, vanilla seeds, and pod to a boil. Reduce the heat to low and simmer for 10-15 minutes until the cream infuses with vanilla flavor. Discard the vanilla pod. Remove the cream from the heat and let cool slightly.
4. Prepare the custard.
   
   In a large bowl, whisk the egg yolks with 1/2 cup sugar and salt until the sugar dissolves and the mixture turns pale yellow and thick; whisk until it leaves a trail. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
5. Pour into molds.
   
   Place eight 180ml ramekins in a roasting pan and evenly distribute the custard among them.
   
   Bake in a water bath.
   
   Move the oven rack slightly, place the roasting pan on it, and pour enough boiling water into it to reach halfway up the ramekins.
   
   Bake until the custard is just set in the center, 40-45 minutes. Carefully remove the ramekins from the water bath and refrigerate, uncovered, for at least 2 hours and up to 1 day.
6. Topping.
   
   About 30 minutes before serving, sprinkle each serving of cream with 1 teaspoon of sugar. Tilt the molds to distribute the sugar evenly and shake off any excess.
   
   Caramelize the sugar.
   
   Take a blow torch and sear the top until crispy, or grill it in the oven.