Preparation time 15 minutes ( plus refrigeration time). Cooking time 40 minutes.

1. Preheat oven to moderate. Split vanilla bean in half lengthways; scrape seeds into medium heatproof bowl. Heat pod and cream in medium saucepan, without boiling.

2. Add egg yolks and caster sugar to seeds in bowl; gradually whisk in hot cream mixture. Place bowl over  medium saucepan of simmering water, stir over heat about 10 minutes or until custard mixture thickens slightly and coats the back of a spoon. Discard pod.

3. Divide custard among sic ½- cup (125ml) heatproof dishes. Place dishes in large baking dish; pour enough boiling water into baking dish to come halfway up sides of dishes. Bake, uncovered in moderate oven about 20 minutes or until custards just set. Remove custard from water; cool to room temperature. Cover; refrigerate 3 hours or overnight.

4. Place custards is shallow flameproof dish filled with ice cubes; sprinkle custards evenly with sifted icing sugar. Using finger, distribute the sugar over the surface of each custard, pressing in gently; place under preheated hot grill until tops of crème brulees are caramelized.

Serves 6.