Creme Brulee

Preheat the oven to 300°F. Cook cream with vanilla bean and salt in a medium saucepan over moderate heat until the surface begins to shimmer.

Beat egg yolks and granulated sugar with a wooden spoon in a large heatproof bowl. Slowly add hot cream mixture, stirring gently. Strain custard into a large measuring cup; skim off any bubbles.

Arrange 8 shallow 4 ½" wide ramekins in a roasting pan. Slowly pour custard into the ramekins, filling almost to the top. Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until custards are firm at the edges, but still a bit wobbly in the center.

Transfer ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.

Preheat the broiler to high. Place ramekins on a baking sheet and gently blot surfaces of custards to remove any condensation. Using a small sieve, sift 2 teaspoons of turbinado sugar over each custard in a thin, even layer, tilting ramekins for an even layer of sugar. Broil custards as close to heat as possible until sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly until sugar hardens and serve at once.