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Heat the oven to 350 degrees F.
Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat. Set the mixture aside to infuse for 10 minutes.
Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture, then add the vanilla extract. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean.
Divide the custard among the ramekins. Arrange them in the hot-water bath; the water may be very shallow, but that’s fine. Bake in the center of the oven until the custards are set, 30 to 35 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate for at least 2 hours. (The recipe can be made up to this point and kept refrigerated for up to 3 days.)
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of each custard with an even layer of Demerara sugar and place the ramekins on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let the crème brulees cool slightly and serve immediately.
Note regarding hot-water bath:
To make a hot-water bath, or bain-marie, choose a roasting pan at least 2 inches deep and line it with paper towels or newspapers. This is to create a layer of water under the dish as well as around it; direct contact between the metal roasting pan and the baking dish would create a “hot spot” where they meet. Also, the paper will keep the dishes from sliding around. Arrange the dish or dishes in the roasting pan, leaving room between them and making sure they are not touching the sides of the pan. Place the pan in a preheated oven; the temperature is given in the recipe. Then fill the pan with very hot tap water until it comes halfway up the sides of the dishes. |
