Ingredients
Serves 61 vanilla bean
600ml cream
8 egg yolks
½ cup caster sugar
Method
Split and scrape vanilla bean.
Heat cream and vanilla, just to boil and let it stand for 2 minutes.
Combine yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
Bake in a Bain Marie with lid on for approximately 40 minutes at 150°C.
When cooled leave in refrigerator overnight.
To serve, sprinkle a teaspoon of castor sugar in an even layer on top of the brûlée and heat with a blow torch until a shard of dark caramel forms.
Allow to cool and set for a few minutes.