• In a saucepan over medium heat, combine milk and vanilla bean and bring mixture just to a simmer and remove pan from heat. Do not let it boil. Pull out vanilla bean and using the back of a small knife, scrape any remaining seeds into the milk.
• In a large bowl, whisk together egg, egg yolks, sugar and salt until mixture lightens in color, about 1 minute.
• Slowly whisk the hot milk mixture into the egg mixture, whisking constantly until well blended. Pour mixture back into saucepan.
• Over low heat, whisk mixture constantly until it thickens and coats the back of a spoon. Do not let it bubble or the eggs will start to scramble.
• Transfer to a blender, add the vanilla extract and blend until smooth.
• Crème Anglaise can be made in advance and stored in an airtight container in the fridge for several days.

For the Tarts

• Bake tart shells according the directions on the package.
• Preheat oven to 350 degrees.
• Fill each tart shell with enough Crème Anglaise to fill the entire shell. Bake for 15-18 minutes, or until the outer edges are set and the inside is a bit jiggly. The custard will firm up more once it cools.
• Allow the Crème Brûlée tarts to completely cool to room temperature. Sprinkle approx 1 tsp of sugar on the tops of each tart and using a kitchen torch, caramelize the tops until all the sugar has melted and you are left with a crispy sugary layer.