Creme brulee

1.Preheat oven to 150°C/130°C fan forced. Place 6 x 3/4 cup ramekins in a roasting pan.

2.Place cream, vanilla pod and seeds in a medium saucepan. Cook and stir over moderately low heat for 5 minutes (do not boil). Remove from heat. Discard vanilla pod.

3.Whisk egg yolks and 1/2 cup caster sugar in a medium heatproof jug. Add hot cream gradually, stirring to combine. Pour into ramekins.

4.Add boiling water to roasting pan to reach halfway up sides of ramekins. Bake for 35 minutes or until centres are firm. Remove from water, cool; chill overnight.

5.Preheat oven-grill to high. Sprinkle remaining sugar over top of custards. Grill for 1-2 minutes or until sugar melts and caramelises.