Jackie Kennedy's Crème Brûlée

Step 1 -In the upper part of a double boiler over simmering water, add the heavy cream and the vanilla bean pod and heat until very warm.

Step 2 -In a bowl, add the sugar, the egg yolks, and the whole eggs and beat them together until light and fluffy.

Step 3 -Remove and discard the vanilla bean pod from the cream mixture.

Step 4 -Slowly and carefully add the warm vanilla cream to the egg mixture, while whisking, until the eggs are tempered.

Step 5 -Return the cream mixture to the double boiler and heat until it is thick enough to coat the back of a spoon.

Step 6 -In glass serving dishes, evenly add the custard.

Step 7 -Place the serving dishes in the refrigerator and allow them to cool until set, about 2 hours.

Step 8 -Cover the top of each of the custards completely with the brown sugar.

Step 9 -Into a large, oven-safe bowl, add the crushed ice.

Step 10 -Place the serving dishes one at a time into the crushed ice.

Step 11 -Using a kitchen blow torch or a similar tool, intensely heat the top of the brown sugar layer until it melts and caramelizes.

Step 12 -Serve immediately.