Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point.
Cover and leave to infuse for 10 mins. Whisk the egg yolks and 3 tbsp of sugar together until pale and thick.
Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into two ramekins.
Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
Remove from the heat and set aside to infuse for 30 minutes.
Remove the vanilla beans. Beat or whisk the egg yolks and sugar in a large bowl until thick and pale.
Add the cream, then pour into a clean plan over a low heat and strir until the mixture thickens slightly and
coats the back of a wooden spoon. Do not boil or you will curdle the mixture.
Remove from the heat and divide among six 170ml ramekins. Cover with plastic wrap/cling film and refigerate
for at leat 3 hours, or overnight. Just before serving, preheat the grill to very hot.
Sprinkle a layer of sugar about 3mm thick over the surface of the brulees. To do this put the ramekins on a
sheet of backing paper and sift the sugar over you can pour the dry sugar off the baking paper back into your
contianer.
Place the ramekins in a large baking dish and pack ice around the sides to prevent the custards being
heated.
Place under the grill until the sugar caramelise into and even sheet.Keep watching or you may burn the
caramel.The sugar needs to caramelise quickly so that the custard has time to melt.If you're grill does not
get perticurlarly hot you might want to invest in a mini blowtorch wich also does the job well.Play the flame
evenly over the surface.Do not put too much sugar on or the crust will be too thick to break with a spoon.
Chill the creme brulees until you serve them not for longer than an hour or the crust will soften. This
desert can be garnished with fruit such as blueberries.
