Crème Brûlée

Preheat oven to 150C (300F). Place six ramekins in a deep roasting pan. Put a kettle of water on to boil.

Heat the cream with the vanilla bean (seeds and pod) and salt in a saucepan over medium heat until it just begins to steam and tiny bubbles appear at the edges. Do not boil. Remove from heat and let steep for 15 minutes.

Whisk the egg yolks and sugar together until pale and thick, about 2 minutes. Slowly pour the warm cream into the yolk mixture, whisking constantly to temper the eggs without scrambling them.

Strain the custard through a fine-mesh sieve into a pitcher. Pour evenly into the ramekins, filling them about three-quarters full. Skim any surface bubbles with a spoon.

Pour boiling water into the roasting pan to come halfway up the sides of the ramekins (bain-marie). Carefully transfer to the oven and bake for 40-45 minutes until the custards are set at the edges but still have a gentle wobble in the center.

Remove ramekins from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set and cold.

Just before serving, sprinkle a thin, even layer of caster sugar over each custard. Caramelize with a kitchen torch, holding it 5cm away and moving in small circles until the sugar melts into a glassy, amber crust. Wait 1 minute for the sugar to harden, then serve.