Vanilla Crème Brûlée

Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.

Add vanilla into a medium saucepan with the heavy cream.

Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.

In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.

Place into a ramekin and sift out the pod.

Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.

Set in the fridge for a few hours.

Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.

Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.

Let it sit a few minutes before enjoying!

Enjoy!