Preheat the oven to 220°F. In a sauce pot, add heavy cream, vanilla beans, and pulp from vanilla beans. Bring to a boil and immediately remove from heat. Cover and let sit for 15 minutes.

In a large metal mixing bowl, whisk together sugar and egg yolks until light in color. Uncover the cream and slowly pour into egg mixture, making sure to add a little at a time. Strain through a fine mesh sieve.

Place crème brûlée ramekins into a water bath (a deep baking dish, with water filled about halfway up the side of the ramekin). Pour crème brûlée mixture into ramekins. Carefully place in oven and bake until set, but still trembling in the center (about 16 minutes). Remove from oven and let cool on counter for 5 minutes to complete the cooking process. Refrigerate for at least 2 hours.

Directly before serving, scoop topping mix over top of crème brûlée and spread evenly across. Carefully caramelize the sugar using a butane torch or put in the oven on broiler setting until sugar is caramelized.

Tip: Harry’s serves their crème brûlée at room temperature, with the topping caramelized just enough to crack with a spoon. Divine