Vanilla bean creme brulee

Method

• Step 1
  Preheat oven to 150C. Bring cream, milk and vanilla bean almost to the boil in a saucepan over medium heat.
• Step 2
  Remove vanilla bean. Scrape the seeds from the vanilla bean into the cream mixture. Discard the bean.
• Step 3
  Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.

• Step 4
  Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
• Step 5
  Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 minutes or until just set.
• Step 6
  Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.