Triple vanilla bean crème brulée

Split the vanilla pods and scrape out the seeds. Reserve the pods. Place the cream, vanilla pods and seeds in a small saucepan and heat gently over a low heat. Remove from the heat and set aside to infuse for at least 1 hour or even better, refrigerate overnight.

Return the pan to the heat and heat until barely simmering.

Separate the egg yolks from the whites. Whisk the egg yolks and sugar together until creamy. Pour the hot cream mixture carefully into the egg yolk mixture, while whisking. Strain into 6 ramekins.

Preheat the oven to 140°C, gas mark 1. Place a roasting tray half filled with water in the oven.

When the water starts steaming, carefully place the ramekins in the tray (make sure the water level reaches the same level as the custard layer in the ramekin) and bake for 35-40 minutes or until the custard jiggles like jelly. 

Remove the ramekins from the hot water and allow to cool at room temperature before setting in the fridge.

When ready to serve, sprinkle a thin layer of sugar over the surface of each custard then tip off the excess. Wipe the edge clean with a damp cloth. Caramelise with a blow torch until golden.

Serve immediately.