Crème Brûlée (French Vanilla Custard)

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1. 1Step 1: Split the vanilla pod down the middle and scrape out the seeds using a small knife. Place the seeds and the empty pod into a saucepan with the cream.
2. 2Step 2: Simmer uncovered over low heat for 10 minutes. Remove from the stove and set aside to infuse for 1 hour with the lid on (you can skip this step if using paste, just let it cool to lukewarm). Remove the vanilla pod. Skim off any skin that has formed on the surface.
3. 3Step 3: Preheat the oven to 130°C/265°F (120°C fan). Place 4 x ⅔ cup / 150 ml empty ramekins in a baking pan with sides high enough that water can be poured in to come halfway up the ramekins.
4. 4Step 4: Boil a kettle of water.
5. 5Step 5: Whisk the egg yolks and sugar until just well combined. Don't whisk too much, as this can create bubbles.
6. 6Step 6: Pour the cream into the eggs and gently stir to combine. Divide the mixture between the ramekins with a soup ladle.
7. 7Step 7: Pour in enough boiling water so it comes halfway up the sides of the ramekins. (If you have too much water, ramekins will float around - not good!)
8. 8Step 8: Bake for 35 - 40 minutes, or until the custard is set but there is still a slight wobble when you GENTLY give the ramekin a little shake.
9. 9Step 9: Remove the ramekins from the water. Leave to cool, then refrigerate for at least 6 hours and preferably overnight (up to 3 days is OK).
10. 10Step 10: Blow torch method: Sprinkle 1/2 tsp sugar over the surface of each crème brûlée. Use a blow torch to melt and caramelise the sugar. Serve immediately.
11. 11Step 11: Grill / broiler method: Crème brûlée should be first refrigerated overnight. Preheat grill to high. Place crème brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate afterwards for at least 20 minutes and up to 1 hour (to reset custard immediately under toffee), then serve.
12. 12Step 12: Crème brûlée perfect texture: The texture should be like a very thick yogurt, rather than set so it is sliceable like cake or even like a soft set jelly. When you take a scoop, the custard should barely hold together, but shouldn't be melting or running. When you take a bite the custard should literally just melt in your mouth.