Creme brulee, three flavours

Scrape the vanilla bean and combine the seeds and pod with 10 oz heavy cream in a small saucepan.

Whisk about half of the 2 oz of sugar into the cream and the other half with three egg yolks until homogenous. Do not let the yolk mixture stand more than 15 minutes.

Bring the cream to a simmer over medium with a pinch of salt, kill the heat and let it sit about 30 seconds.

Temper the hot cream into the eggs, drizzling slowly while whisking constantly.

Strain into a spouted container.

Variation: mix 1.5 tsp matcha powder into the sugar that goes in the cream, then proceed the same way.

Variation: zest three oranges into the cream and infuse two hours at room temperature or overnight, and add 1.5 tbsp lemon juice to the egg and sugar mixture.

Fill the ramekins and torch the surface briefly from a safe distance to clear stubborn bubbles.

Set the ramekins in a casserole lined with a clean dish towel and pour water two thirds of the way up their sides.

Bake at 275F for 20 to 25 minutes until the centre is set but still a little wobbly.

Cool completely in the pan, then wrap and refrigerate at least four hours, up to three days.

Blitz white sugar in a food processor about 30 seconds for super fine sugar.

Fifteen to thirty minutes before serving, sprinkle the custards evenly with super fine sugar and torch, gently at first then harder once it melts, to a bubbly brown crust.

Let the crust harden 15 to 20 minutes; optionally garnish with mint leaves and a raspberry.