Vanilla Crème Brûlée

Instructions

1. In a medium saucepan combine the cream and half the granulated sugar over medium heat. Split and scrape out vanilla pod seeds and add the open pod and seeds to the cream mixture. Bring mixture to a simmer then set aside to steep for 15 minutes.
2. Once steeped, bring cream back to a gentle boil.
3. Blend egg yolks with remaining granulated sugar. Temper the cream into the eggs by ladling the hot cream into the eggs one ladle at a time whisking continuously. Do this until 3/4 of cream mixture is in the egg mixture. Then add all of the remaining cream to the eggs and whisk to combine. Strain the cream through a fine mesh sieve and pour into ceramic ramekins filling each one 3/4 full. 
4. Bake in a water bath at 325°F until just set. About 25 – 30 minutes.
5. Remove from water bath, and cool. Then transfer to the fridge for a minimum 4 hours before serving.
6. To serve, sprinkle some berry sugar on top of each ramekin and using a culinary torch, caramelize the sugar to form a hard top. Decorate with berries and dust with icing sugar. 
7. Enjoy.