Pour the heavy cream into a medium saucepan. Add half of the sugar and a pinch of salt. Scrape the vanilla bean seeds into the pot. Heat over medium until it just starts to simmer gently.

While the cream heats, put five egg yolks in a large bowl. Add the remaining sugar to the yolks. Whisk them together until the mixture looks pale and slightly thick. Do not over-beat them.

Slowly pour a small amount of hot cream into the egg yolks. Whisk constantly so the eggs do not cook. Slowly add the rest of the cream while continuing to whisk the mixture well.

Pour the custard through a fine-mesh sieve into a clean bowl or pitcher. This removes any cooked egg bits or vanilla pod pieces. Straining ensures your Martha Stewart Creme Brulee Recipe is perfectly smooth.

Place your ramekins inside a large roasting pan. Divide the custard evenly among the ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.

Slide the pan into an oven preheated to 325°F (160°C). Bake for about 35 to 40 minutes. The centers should still jiggle slightly when you move the pan. They will firm up later.

Remove the ramekins from the water bath carefully. Let them cool to room temperature on a wire rack. Cover them with plastic wrap and refrigerate for at least four hours or overnight.

Just before serving, sprinkle a thin layer of sugar over the cold custard. Use a kitchen torch to melt the sugar until it turns golden brown. Let it harden for a minute.