Follow these step-by-step instructions to create your perfect Vanilla Bean Crème Brûlée:

1. Preheat your oven to 325°F (160°C).
2. Infuse the Cream:
   • In a saucepan, heat the heavy cream and the split vanilla bean (or vanilla extract) until it’s hot but not boiling.
   • Remove from heat and let it infuse for 15 minutes to allow the vanilla to impart its flavor.
3. Prepare the Egg Mixture:
   • In a bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale yellow.
4. Combine Cream and Eggs:
   • Slowly add the warm cream to the egg mixture, whisking continuously to prevent the eggs from cooking.
5. Strain and Pour:
   • Strain the mixture through a fine sieve to remove any lumps or bits of cooked egg.
   • Pour the smooth custard mixture into ramekins.
6. Prepare for Baking:
   • Place the ramekins in a baking dish and add hot water to the dish, ensuring it reaches about halfway up the sides of the ramekins.
7. Bake:
   • Bake for about 30-35 minutes until the custard is just set but still slightly wobbly in the center.
8. Cool and Chill:
   • Remove from the oven and let them cool to room temperature.
   • Refrigerate for at least 2 hours or overnight to fully set.
9. Caramelize the Topping:
   • Before serving, sprinkle an even layer of brown sugar on top of each custard.
   • Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.