From The Pioneer Woman Cooks by Ree Drummond
Makes 6 créme brûlée ramekins
1 quart heavy cream
1 vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
10 egg yolks
3/4 cup plus 6 tablespoons superfine sugar
Preheat oven to 325ºF.
Put the cream and split and scraped vanilla bean into a saucepan. Bring to almost a boil and remove from heat.
Separate 10 eggs and put the egg yolks into the mixer bowl with 3/4 cup sugar and mix until the yolks are light yellow in color, about 4 to 5 minutes.
Strain the cream mixture through a fine meshed strainer. Add 1 cup of the cream mixture, slowly drizzling it into the beating yolk mixture, a little at a time, to temper the yolks--which raises their temperature without cooking them. Then slowly add the remaining cream, beating constantly.
Place the ramekins on a rimmed baking sheet and place into the oven, then pour the hot water into the baking sheet, about halfway up the side of the ramekins. If you're using the smaller, taller ramekins, about halfway up the side of the rimmed baking sheet is enough of a hot water bath for the custard.
Bake for 35 to 40 minutes, remove, let cool, cover and refrigerate.
Before serving, put 1 teaspoon fine sugar on the small ramekins or 1 tablespoon sugar on the créme brûlée ramekins and swirl to spread evenly. Burn the sugar with a kitchen torch, working quickly so as not to heat the custard.