Vanilla Creme Brûlée

I love it when my girls get an idea of something that they want to make or a recipe they want to try - I may dread them making slime but I'm always happy if they make me dessert!  Middle (who is now the tallest!) recently asked me how to make creme brûlée.  I told her that it's not that complicated and basically just a custard like an ice cream base.  We had a super busy week in February when Valentine's Day rolled around and no special plans to celebrate, but she made this dessert and it was a hit.  I liked showing her how to scrape out and use the vanilla bean and how to temper her egg yolks when adding them to the warm cream.  Since our recent trip to Florida involved a lot of eating out, she took every opportunity that presented itself to order creme brûlée for dessert!

Vanilla Creme Brûlée (makes 4)
from NYT Cooking
 

2 cups heavy or light cream (or half-n-half)
1 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
pinch of salt
5 egg yolks
1/2 cup sugar (more for topping)

1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
   
   In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers 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 a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.