1. Preheat oven to 100°C. Place 6 ramekins (7 cm) onto a baking tray and set aside.
2. Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add milk and heat 5 min/100°C/speed. Transfer to a bowl and set aside to infuse.
3. Place egg yolks and sugar into mixing bowl then mix 10 sec/speed 3.
4.  Insert butterfly whisk. Add cream and mix 15 sec/speed 3.
5. Remove the vanilla pod from reserved milk, then add the lukewarm milk to mixing bowl and mix 20 sec/speed 3 . Remove butterfly whisk. 
6. Pour mixture into ramekins, then place in the oven and bake for 45 minutes (100°C) or until set (see Tips). Set aside to cool slightly, then place in the fridge for a minimum of 6 hours or overnight to firm up. 
7. To serve, sprinkle top of brûlée with a layer of raw sugar and caramelise using a blow torch, before serving immediately. 

TIP 

• To test your custard is set after cooking, it should jiggle from side to side when nudged. It should not be liquid in the centre, if needed, cook for a further 5 minutes or until set.. 
• If you don't have a kitchen blow torch, place the ramekins under a hot grill until the sugar caramelises. Allow to cool before serving. 

VARIATION 

• Chocolate crème brûlée: add 100 g chocolate, broken into pieces after cooking in step 1 and blend 10 sec/speed 3. Proceed as per recipe. 
• Chai crème brûlée: add 1 tsp ground cinnamon or 2 tsp chai tea powder in step 1 and proceed as per recipe.