Vanilla Bean Creme Brulee

1 vanilla bean
2 1/2 cups heavy cream
8 egg yolks
1/4 cup superfine sugar
3 Tbsp powdered sugar (or superfine sugar)

Slit the bean lengthwise & put in saucepan. Pour cream into pan, hen bring to an almost boil. Take off the heat & allow to stand for 15 minutes for the vanilla flavor to develop.

Lift the bean out of the cream & scrape the seeds back into the cream. Discard bean casing.

Use a fork to mix together the yolks & sugar in a separate bowl. Reheat the cream, then gradually mix it into the eggs and sugar (slowly). Strain he mixture back into the saucepan.

Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides. Bake in a preheated 350 oven for 20-25 minutes until the custards are just set with a slight softness at the center.

Leave the dishes to cool in the water, then lift them out & chill in the fridge for 3-4 hours. About 25 minutes before serving, sprinkle the tops with the powdered sugar. Carmelize it using a blowtorch, then leave at room temperature.