Egg Yolks (6)
Granulated Sugar (1/2 cup)
in a large bowl, mix well. Split the
Vanilla Bean Pod (1)
in half lengthways and scrape out seeds. Put both pod and seeds into a pan with
Thickened Cream (2 cups)
. Bring to nearly boiling then turn off the heat and cover a lid for 10 minutes.
Remove the vanilla pod from the liquid. Pour cream mixture slowly into egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating. Pass through a sieve, and skim off any bubbles that may have formed on top.
Preheat oven to 120 degrees C (250 degrees F) steam bake. Pour mixture evenly between 6 oven-proof ramekins on a baking tray.
Bake on shelf level 3 (middle of the oven) at 120 degrees C (250 degrees F) steam bake for 50-55 minutes. Cool to room temperature, then refrigerate until chilled.
Coat the tops evenly with
Granulated Sugar (as needed)
and caramelize with a kitchen blowtorch. Optionally, garnish with
Fresh Mixed Berries (as needed)
Fresh Mint (as needed)
. Serve immediately.