Crème Brûlée

Place Egg Yolks (6) and 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) and Fresh Mint (as needed). Serve immediately.