Vanilla creme brulee

1.Preheat the oven to 140°C. Place the cream, milk and vanilla beans into a saucepan and heat until just before it comes to the boil.

2.Place the yolks and caster sugar in a bowl and whisk until thick and pale. Slowly add the cream mixture a little at a time, stirring until combined. Pass the mixture through a fine sieve into a jug.

3.Place eight 1/2-cup capacity or six 3/4-cup capacity ramekins or ovenproof dishes into a deep baking dish and divide the mixture between them, making sure to fill each ramekin right to the top.

4.Fill the baking dish with boiling water until it comes half way up the ramekins, then place in the oven for 40-45 minutes or until the brulees are beginning to set but still wobble in the middle.

5.Remove ramekins from the baking tray and transfer to the fridge to chill for 8 hours or overnight.

6.To serve, sprinkle each brulee with a tablespoon of caster sugar, then caramelise using a brlee torch.