Preheat the oven to 320F (160C).

Prepare the ramekins by placing them into an oven proof dish and fill the dish with warm water ½ way up the ramekins.

Place the cream into a pot and add the scraped vanilla seeds and pod. Bring the cream to a scald, just before boil.

While the milk is heating, place the egg yolks, sugar and salt into a separate bowl and whisk until smooth and pale. When the milk is at scald, temper the milk into the eggs in by drizzling in slowly and constantly whisking.

Strain the mixture through a fine sieve and pour equally into the ramekins. Bake until just set, the middle has a slight jiggle, approximately 50-60 minutes.

Carefully remove the hot ramekins from the dish and place in the fridge for at least 6 hours, ideally overnight, to cool completely.

To serve, sprinkle each crème brûlée with sugar and blow torch to caramelize the sugar.

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