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1
Make custard:.
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2
Preheat oven to 325F Place three 4-inch-diameter fluted flan dishes in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan.
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3
Mix cream and sugar in heavy medium saucepan.
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4
Using small sharp knife, scrape seeds from vanilla bean.
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5
Add seeds and bean to saucepan.
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6
Stir over medium heat until sugar dissolves and mixture comes to simmer.
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7
Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
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8
Strain into large measuring cup.
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9
Whisk yolks in medium bowl until well blended.
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10
Gradually whisk in hot cream mixture just to blend.
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11
Return custard to measuring cup; divide among dishes.
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12
Pour enough hot water into pans to come halfway up sides of dishes.
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13
Carefully transfer pans to oven.
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14
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins.
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15
Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes.
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16
Chill at least 3 hours and up to 2 days.
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17
Sprinkle 2 teaspoons sugar evenly over each custard.
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18
Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface.
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19
Direct flame so that sugar melts and browns, about 2 minutes.
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20
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
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21
Garnish creme brulees with fruit.
