Directions

1. Preheat oven to 300 degrees F. Fill a kettle with water and bring to a boil. Arrange 8 (5 ounce) ramekins in a large baking dish, and set aside.
2. Meanwhile, scrape the black seeds out of the vanilla bean and place in a medium saucepan with heavy cream, and stir to combine Heat over medium heat until simmering, but not boiling, stirring occasionally. Remove from heat and let the mixture rest for 5 minutes.
3. Meanwhile in a separate bowl, use a KitchenAid® 9-Speed Hand Mixer to blend your egg yolks, ¾ cup sugar and salt for about 1 minute on medium speed until light and smooth. Add about 1/4 cup of the cream mixture to the eggs, whisking immediately to combine and temper the eggs. Repeat. Then add the remaining cream mixture, whisking while combining so as not to cook the eggs.