Slice your vanilla bean in half and scrape out the seeds, using the back of the knife.

In a saucepan, over low-medium heat, combine your vanilla bean, seeds and salt with your cream. Bring it to a hard simmer and then remove from the heat, covering it and allowing it to steep for 15 minutes. At the end of 15 minutes, remove the top and allow it to continue to cool while you move to step 3.

Pour your creme into a fine meshed sieve, over another bowl, to make sure you have removed any slightly curdled eggs or larger seeds. This will keep it nice and creamy.

Place your ramekins in a roasting pan or 9x13 dish and fill them to the inner rim with creme. I used 4- 7 ounce ramekins. Then take boiling water and pour it into the pan till it goes about ½ way up the ramekin. Bake till it is set but still jiggly. This will take 40-45 minutes.

Remove your ramekins and chill them for at least 3 hours. I kept them in the refrigerator overnight.

When you are ready to serve, sprinkle the tops of your creme brulee with sugar. I used a heaping tablespoon for each.

Using a butane torch, torch the tops of your sugar so that it caramelizes. Allow it to sit for a minute and it will harden.

Serve and enjoy. It is best if you enjoy it within 30 minutes for that optimum crystalized crunch of the brulee.