Crème Brûlée

My favourite dessert ever......Thank you Pioneer Woman

4 cups Heavy Cream
1 Whole Vanilla Bean..or 1 Tbsp Vanilla Extract..or 1 Tbsp Vanilla Paste
10 Whole egg yolks
3/4 cups sugar
6 Tbsp Superfine  Sugar

• Preheat oven to 325 degrees.
• Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
• Whip egg yolks with the sugar until pale yellow and thick.
• Strain cream using a fine mesh strainer.
• Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! 
• Once the first cup is added, you can add the rest of the cream slowly.
• Place ramekins onto a rimmed baking sheet. 
• Pour custard mixture into ramekins. 
• Pour water in bottom of baking sheet until it comes halfway up the ramekins. 
• Bake for 30 minutes, or until just set. Do not allow to get brown.
• Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
• To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
• Serve immediately!