Instructions

1. Preheat the oven to 150ºC/300ºF/gas mark 2.
2. Cut the vanilla pod length ways and scrape out the black vanilla seeds
3. On a medium heat add the cream to a saucepan with the vanilla seeds and bring to the boil.
4. Remove from the hot hob and let the mixture cool for 2 minutes. Whisk together the egg yolks and caster sugar until completely blended.
5. Then add to the hot cream. Make sure to keep gently stirring so the mixture doesn’t split.
6. Add the mixture to 6 ramekins. Then place the ramekins into a roast tray. Pour boiling water into the roasting tray until it is half way on the ramekin. (this is called a bain-marie or water bath)
7. Bake in the oven for 30 minutes or until the mixture has set.
8. Sprinkle the brown sugar on top and using a kitchen blow torch blast the top until the sugar caramelises. Alternatively you can place under the grill until the sugar caramelises.
9. Then place in the fridge for 30 minutes before serving.
10. Garnish each crème brulée with a raspberry and a mint leaf.