Vanilla Creme Brulee

Steps

1. 1

   Preheat the oven to 150°C. Split the vanilla bean and scrape out the seeds.

2. 2

   Heat the cream with the vanilla seeds and pod until just simmering. Let it infuse for 10 minutes.

3. 3

   Whisk the egg yolks with the sugar just until combined, without making the mixture foamy.

4. 4

   Slowly pour the hot cream over the yolks, whisking gently. Strain the custard.

5. 5

   Divide among 4 ramekins. Bake in a water bath for 30 to 35 minutes, until the edges are set but the center still has a slight wobble.

6. 6

   Cool, then chill for at least 3 hours. Sprinkle with demerara sugar and torch just before serving.