Place the cream and the split vanilla pod in a saucepan. Bring to a gentle boil and then simmer for 4 minutes. Set aside and allow to infuse for 20 minutes.
Beat the egg yolks and the sugar together and then mix with the cream. Heat for 6 minutes until thick enough to coat the back of a spoon. Strain to remove the vanilla pod and any lumps. Pour the mixture into ramekins and bake in a bain marie at a low heat until set.
To serve: spoon the set creme brulee into china spoons and then run a palette knife over the top to make a smooth surface. Sprinkle with caster sugar and use a chef's cooking torch to caramelise the sugar.
«Try adding an inch of finely chopped ginger to the cream instead of the vanilla to make ginger crème brulees.»