Preheat oven to 320°F.

Core your vanilla sprig as pictured below.

Cut long ways down the middle and open.

Take the dull side of your knife and scrape.

Add the heavy cream and vanilla (including sprig) to the saucepan and bring to a low boil, constantly stirring.

Once it boils and is mixed, turn off the heat and remove from the burner.

As that goes, prep your eggs and sugar mix.

In a mixing bowl, add your egg yolks and sugar, then mix them together.

When the cream boils, remove from the heat and slowly pour into your yolk mixer while stirring. (Make sure you stir consistently, because you need to temp the egg and not let it cook.)

Place 6 Crème Brûlée dishes in a cooking tray and pour your mix in.

I like to place the tray in the oven and carefully pour water into the tray.

Once your tray has water and it’s in the oven, cook for 25 minutes.

Take out of the oven and remove carefully from the tray.

Let cool, then refrigerate for 4 hours.

After 4 hours, sprinkle sugar on top and torch.