Step 1: Preheat your oven to 325°F (160°C). Arrange six 4-ounce ramekins in a large baking dish with high sides.
Step 2: In a medium saucepan, combine the heavy cream and the scraped vanilla bean (or vanilla extract if using). Heat over medium-low heat until small bubbles form around the edges and the cream is hot but not boiling. If using a vanilla bean, let it steep in the hot cream for about 10-15 minutes off the heat for maximum flavor infusion. Remove the vanilla bean and scrape any remaining pulp back into the cream.
Step 3: In a separate large bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale yellow and slightly thickened (about 2-3 minutes). The sugar should be mostly dissolved.
Step 4: Slowly temper the hot cream into the egg yolk mixture. Gradually pour a small amount (about 1/4 cup) of the hot cream into the egg yolks while continuously whisking vigorously. Continue adding the cream in a slow, steady stream, whisking constantly, until all the cream has been incorporated.
Step 5: Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup with a spout. This removes any potential bits of cooked egg or vanilla bean pulp, ensuring a silky-smooth custard.
Step 6: Carefully pour the strained custard evenly into the prepared ramekins, filling them almost to the top.
Step 7: Place the baking dish with the ramekins into the preheated oven. Carefully pour boiling water into the larger baking dish, surrounding the ramekins, until the water comes about halfway up the sides of the ramekins. This creates a water bath (bain-marie).
Step 8: Bake for 30-40 minutes, or until the edges of the custards are set but the centers still jiggle slightly when gently shaken. Do not overbake. An internal temperature of 170-175°F (77-79°C) is ideal.
Step 9: Carefully remove the baking dish from the oven. Using tongs, carefully transfer the ramekins from the water bath to a wire rack to cool completely at room temperature. Once cooled, cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the custard to fully set.
Step 10: Just before serving, uncover the chilled creme brulee. Sprinkle 1 to 1.5 tablespoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar, moving the flame constantly in small circles until the sugar melts, bubbles, and turns a rich amber color. Let the caramelized sugar harden for a minute or two before serving. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching very closely to prevent burning.