2 cups whipping cream
½ cup brown sugar
½ tsp salt
½ pod vanilla
Pour cream into sauce pan
Split vanilla pod length wise, and scrape seeds into cream
Add remaining pod into cream as well
Heat cream and vanilla to scalding temp. (not quite to a boil)
Remove from heat and let infuse for 15 min
Add yolks, sugar, and salt into mixing bowl and whisk together immediately
Pour infused cream slowly into yolk mixture, while whisking
When completely incorporated, pour through a fine strainer
Divide the custard mixture into 6 ramekins equally
Place ramekins into a large casserole pan
Pour hot water into casserole pan, so water reaches half way up the side of the ramekin.
Bake in 300 degree celcius oven for 35-45 min
To check if the custard is set, give the ramekin a shake, if the whole custard moves as one, and is loose, it is set
Remove from oven, and cool in fridge until ready to brulee.
Brulee before serving by topping with sugar and heating with propane torch.