Crème Brûlée

• 3 cups [750 ml] heavy cream
• 1 vanilla bean, split in half lengthwise, or

Preheat the oven to 325°F[165°C/gas mark 3].

Bring the cream to a simmer in a heavy-bottomed nonaluminum pot with the vanilla bean halves (if you’re using extract, don’t add it yet). Let the cream sit, covered, for 15 minutes to infuse the flavor of the vanilla. Spoon the vanil