Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine egg yolks and sugar into a stainless-steel bowl.
Whisk together until thoroughly combined and creamy. Set aside.
Gently heat cream in a heavy bottom pot over medium heat until it comes to a simmer. Remove from the heat.
Carefully whisk a small amount of the warm cream into the reserved yolk mixture.
Continue to whisk in about half of the warm cream in a slow steady stream, being careful not to cook the eggs.
Once tempered, gradually whisk the entire egg mixture into the remaining cream.
Continue whisking until the sugar dissolves.
Carefully strain the custard through a fine mesh strainer into a clean food storage container.
Whisk in the vanilla bean paste until thoroughly combined.
Allow vanilla to steep 15 minutes.
Skim all the air bubbles and foam from the surface of the custard.
Arrange creme brulee dishes into 2" metal hotel pans.
Carefully stir the custard to evenly distribute the vanilla bean throughout.
Portion 6 floz of custard into each creme brulee dish. The dishes should be full to the rim. Wipe away any spilled custard.
Bake in a preheated 280°F oven, no fan. If you cannot turn your off fan off, turn it on low, and place a sheet tray over each hotel pan. Create a water bath by adding hot water until it reaches halfway up the sides of the creme brulee dishes.
Cook until the custard sets, about 30 minutes, carefully rotating the pan in 10 minute increments. The Brulees are done when the custard has a jello-like consistency when the pan is tapped, and there is no fluid movement in the centers of the custard.
Remove from the oven.
Carefully remove the Creme Brulees from the water bath. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
Transfer any unused custard to clean food storage containers. Cover, label, date and store refrigerated.