Vanilla Bean Creme Brûlée

Preheat oven to 150°C (300°F).

Cut the vanilla bean lengthwise and scrape out the seeds. Combine heavy cream and vanilla bean (both pod and seeds) in a saucepan. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes.

In a bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

Remove vanilla bean pod from the cream mixture. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.

Strain the custard through a fine-mesh sieve to remove any lumps or cooked egg.

Pour the custard into ramekins.

Place ramekins in a baking dish and add hot water to the dish, coming halfway up the sides of the ramekins (water bath).

Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Remove from the oven and let cool completely. Refrigerate for at least 2 hours or overnight.

Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.

Using a kitchen torch, caramelize the sugar until golden brown and brittle. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.

Let the caramelized sugar cool and harden slightly.

Garnish with fresh raspberries and a sprig of mint.