1 vanilla bean, split in half lengthways 500ml (2 cups) cream 5 egg yolks 1 tbsp caster sugar 1/2 cup caster sugar, to brûlée 1. Scrape out the seeds from the vanilla bean and place in a
- Scrape out the seeds from the vanilla bean and place in a saucepan with the cream. Bring just to a simmer (don't boil), then remove from the heat. In a heatproof bowl, beat the egg yolks and sugar until creamy. Stir in the warmed cream.
- Set the bowl over a saucepan of gently simmering water and stir the mixture until it forms a custard thick enough to coat the back of a spoon (this may take up to 10 minutes).
- Heat oven to 160 degC. Pour custard into six individual ramekins. Place ramekins in an oven pan and fill the pan with hot water to come halfway up the sides of the ramekins. Bake ramekins in the water bath for 20 minutes. Remove and cool, then refrigerate overnight.
- When ready to serve, heat a grill on high. Sprinkle the half-cup of sugar over the surface of the custards and place under the grill until the sugar caramelises.