Crème Brûlée

Arrange a rack in center of oven; preheat to 325°. Place 4 (4-oz.) ramekins in a 9" x 5" baking pan.

In a medium saucepan over medium heat, cook cream, vanilla seeds and pod, salt, and 1/3 cup sugar, stirring occasionally, until barely simmering and just scalding, 3 to 5 minutes. Remove from heat and let steep 3 to 5 minutes. Discard vanilla pod.

In a medium heatproof bowl, whisk egg yolks until smooth. While whisking, gently pour cream mixture into egg yolks to temper; this will prevent the eggs from breaking.

Divide egg mixture among ramekins. Into baking pan, pour hot tap water until it comes halfway up sides of ramekins (about 3 cups).

Bake crème brûlée until center is still jiggly and an instant-read thermometer inserted into the center registers 170° to 175°, about 40 minutes. Remove ramekins from water bath and let cool 30 minutes. Cover tops of ramekins with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.

Remove plastic wrap and sprinkle 1 1/2 tsp. sugar on top of each custard. Using a kitchen torch (or turn broiler on), torch or broil (while keeping oven door ajar) crème brûlée until top is melted, bubbly, and golden brown; the thin glassy layer should yield on top. Let cool 1 to 2 minutes before serving.