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Ingredients

Method

Pre-heat oven to 140 C

1. Pour cream into a saucebin. Scape vanilla seeds into the cream. Chop up the peel of the vanilla stick and put into cream as well. Bring mix to boil and leave to simmer for 5 minutes
2. Whip together Sugar and Egg yokes until light in colour and airy
3. Pour cream mix into egg/sugar mix while whipping constantly. Mix is supposed to thicken as a sign that the egg yokes are being lightly boiled
4. Strain the mix into a can through a sift 
5. Fill the Creme Brullee pots 2/3 of the way and put them into a oven dish. Fill the oven dish with water until it reaches 1/2 of the side of the Brullee dishes
6. Bake in the oven for 25-30 minutes, until the mixture is almost baked, leaving the center still slightly fluent
7. Cool to room temperature -  several hours
8. Just prior to serving, sprinkle each Creme Brullee with sugar and caramelise with the burner