Ingredients
(Serves 4)
2 cups heavy cream
1 vanilla bean, split lengthwise
5 large egg yolks
½ cup white sugar
1/3 cup Sugar in the Raw (or light brown sugar)
Pinch of salt
Fresh berries of your choice
I bunch of fresh mint


Procedure
1) Preheat oven to 300 degrees F.
2) In a saucepan heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil Remove from heat and let steep for 10 minutes. Remove and discard the vanilla bean, or save for another use.
3) Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed until light and fluffy. Gradually beat in white sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.
Pour the custard into 4 (9-ounce) ramekins. Place the dishes in large baking pan or casserole dish. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Usually what I do is use my drip coffee maker to make the hot water.  I start it up before I do anything else. This gets it hotter than your tap water can, and it’s easier to pour Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). 
Carefully remove the dishes from the baking pan.  Make sure none of the water spills into the ramekins as this will ruin the custard. Let cool to room temperature and then refrigerate for at least 3 hours. Let creme brulee stand at room temperature 20 minutes before putting the sugar in the raw or light brown sugar on top.
For Service:
A)      Use the sugar in the raw or brown sugar and coat each ramekin of custard evenly and completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame.
B)      Garnish w/ berries and mint and serve immediately.