Preheat the oven to 100°C.
Split the vanilla pod and scrape out the seeds. Place in a saucepan with the cream. Bring to the boil. Mix together the egg yolks and the sugar. Pour the hot cream onto the egg yolks and sugar stirring carefully to avoid lots of bubbles.
Place a generous spoonful of red fruit in each ramekin and then cover with the custard mixture.
Place the ramekins in an ovenproof dish and then add hot water to the dish - enough to come halfway up the height of the ramekins. Transfer the dish to the oven and bake for 40 minutes at 100°C. Allow to cool.
Sprinkle the crème brûlées with the remaining caster sugar and caramelise with a chef's blow torch and serve immediately.
«This simple crème brûlée recipe can easily be adapted to your favourite flavours - try adding fresh fruits to the verrine or adding rose water or lavender to the custard mixture.»