On low heat gently heat up the cream
Cut vanilla bean length wise and scrape out the seed
With the back of the knife
Add to the creme
Add the pod
Separate the yolks
Mix with sugar
Try to create as least bubbles as you can.
Put a little tiny bit of hot creme in at a time and whisk to cool the mixture down.
Again try to create as minimum air bubble as possible.
Add a splash of vanilla extract. (Optional)
Remove any bubble
Lay a tea towel in a deep baking pan. Now boil some water and preheat the oven to 160 degree C or 325 F
Put ramekins in place and pour the mixture in.
Before adding your last ramekins pour boiling water on to the towel (nice and low don't spill into the ramekins)
Add it half the ramekins' hight.
Add ur last ramekin ( don't use those high ones!)
Spoon out the bubble again
Stubborn bubble can be blown away with blow torch. But i don't recommend this, cos you'll have too much fun doing so and burn the face of the creme.
Bake for 35 mins
Cool them down to room temp then put in the fridge for at least 2 hr. to set. If you wish to store this, cover with plastic wrap. It can last up to 3-4 days.
High ramekin got bit brown over the top, that's why it's better to use shorter ones that you can submerge half the thing in the water. But it's still ok tho, no effect, just ain't pretty
Sprinkle brown sugar on top
Transfer it to the next one, save the waste.
Blowtorching the face, and serve! Enjoy! 💗💗💗