>> source: https://cooking.nytimes.com/recipes/9039-vanilla-creme-brulee
>> servings: 4
>> time: 1 hour

Preheat #oven{} to 165°C.

In a #saucepan{}, combine @heavy cream{470%ml}, @vanilla bean{1}, split lengthwise (or @vanilla extract{1%tsp}), and @salt{0.8%g}. Cook over low heat just until hot. Let sit for a few minutes, then discard the vanilla bean. If using vanilla extract, add it now.

In a #bowl{}, beat @egg yolks{5} and @sugar{100%g} together until light.

Stir about a quarter of the cream into the egg mixture, then pour the egg mixture back into the cream and stir to combine.

Pour into four #6-ounce ramekins{4} and place ramekins in a #baking dish{}. Fill the dish with boiling water halfway up the sides of the ramekins.

Bake for ~{30%minutes} to ~{40%minutes}, or until centres are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

When ready to serve, top each custard with about @sugar for topping{1%tsp} per ramekin in a thin layer. Place ramekins under a broiler 2 to 3 inches from the heat source. Broil until sugar melts and browns, about ~{5%minutes}. Serve within two hours.