Preheat oven to 300F. Place cream in a saucepan. Using a sharp knife, split Vanilla Bean Pod lengthways and scrape seeds out with tip of knife. Add seeds to cream and mix. Place over medium heat and bring to boiling point (do not boil), then remove from heat. Set aside to infuse for 5 minutes.
Place egg yolks and sugar in a bowl and beat with electric beaters for 2-3 minutes or until pale and creamy. Pour the hot cream over the yolk mixture, then whisk to combine.
The beating process will have created a foam on the top of the mixture. Use a large spoon to scoop off and discard the foam.
Strain mixture into a large jug, then carefully pour mixture into 4 x 5 oz ovenproof ramekins.Place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil, allowing some air to enter the sides. Bake in preheated oven for 45 minutes, the custards should still have a slight wobble when done.
Carefully remove ramekins from oven and water bath and set aside to cool. Cover with plastic wrap and refrigerate overnight.
When ready to serve, preheat the broiler to high. Sprinkle 2 teaspoons of extra caster sugar on top of each custard and use the back of a spoon to spread evenly. Put custards under broiler until sugar melts and caramelizes. Alternatively, use a domestic blowtorch to caramelize.
Preparation: 20 mins
Cooking Time: 45 mins
17 fl oz (500ml) heavy cream
1 Taylor & Colledge Organic Vanilla Bean Whole Pod
6 large egg yolks
4 oz (110g) granulated sugar – granulated sugar, extra, to sprinkle