METHOD

1. Preheat oven to 150°C (300°F).
2. Place the cream, vanilla bean and seeds in a saucepan over medium heat and cook until the mixture is just below boiling++. Remove from the heat.
   
3. Place the egg yolks and sugar into a bowl and whisk until smooth. Remove the vanilla bean from the cream and discard. Gradually add the vanilla cream to the egg yolk mixture, whisking until combined. Strain the mixture through a fine sieve.
   
4. Place 4 x ¾-cup (180ml) capacity ramekins into a deep baking dish and pour the mixture into the ramekins. Pour boiling water into the dish to come halfway up the sides of the ramekins.
   
5. Carefully place in the oven and bake for 25 minutes or until the centres are still very wobbly. Carefully remove the ramekins from the dish and refrigerate for 4–6 hours or until chilled and set.
   
6. Before serving, sprinkle each crème brûlée with 2 teaspoons of the extra sugar. Use a kitchen blowtorch to caramelise the tops. Serves 4
   

COOK’S NOTES

+ If you can’t find vanilla beans, replace with 2 teaspoons of vanilla bean paste.

++ It is important not to boil the cream and vanilla beans in order to achieve a silky-smooth texture.

Photography: Chris Court