Step 1

Preheat the oven to 325°.

Step 2

Cut the beans in half longways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream.

Step 3

Cook the pot over low heat until scalded. See note.

Step 4

In a large bowl whisk together the eggs and sugar until combined.

Step 5

Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined.

Step 6

Strain the mixture through a fine-mesh strainer into a pouring bowl or a regular bowl.

Step 7

Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.

Step 8

Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center.

Step 9

Remove from the water and cool at room temperature for 30 minutes.

Step 10

Transfer to the fridge and cool completely for 60-90 minutes.

Step 11

1Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.

Step 12

1Serve with whipped cream, fresh berries and mint.