Vanilla Bean Creme Brulee

Step 1: Preheat oven to 350.

Step 2: Split Vanilla bean lengthwise and place in a saucepan.

Step 3: Add cream to pan and bring almost to a boil. Take off heat and let stand for 15 minutes to allow vanilla flavor to develope, then remove vanilla bean.

Step 4: Scrape seeds into cream and discard the vanilla bean casing.

Step 5: Using a fork, mix together egg yolks and sugar.

Step 6: Reheat the cream then gradually mix into the egg mixture. Strain back into a saucepan.

Step 7: Place 6 ovenproof ramekins into a roasting pan, divide the custard between the ramekins, then pour warm water into the pan so that it comes halfway up the side of the ramekins.

Step 8: Bake for 20-25 minutes, or untill just set. There should be a little softness at the center.

Step 9: Leave dishes to cool in the water, then remove them and refridgerate for minimum of 3-4 hours.

Step 10: Roughly 25 minutes before serving, sprinkle tops with confectioners sugar and caramelize using a blow torch.

Step 11: Leave at room temperature.