Crème Brûlée

1: Split the vanilla bean down the center and scrape out the seeds.

2: In a saucepan, add heavy whipping cream, milk, vanilla bean, and vanilla bean seeds. Bring to a boil over medium-high heat.

3: In a large bowl, add egg yolks and caster sugar. Whisk together.

4: (Optional: Add lemon juice and zest.)

5: Pour the boiled cream mixture into the egg mixture, add salt, and whisk until fully incorporated.

6: Cover with plastic wrap and refrigerate for at least 4 hours.

7: Remove the cream mixture from the fridge and pour through a strainer.

8: Pour the mixture into four 8 ounce ramekins.

9: Oven directions: Preheat oven to 325°F. Place the ramekins in a large baking dish, fill the dish with boiling water halfway up the sides of the ramekins.

10: Bake for 30 to 40 minutes, or until the mixture resembles the look and feel of jelly.

11: Cool completely and refrigerate for 6 hours or overnight.

12: Steam oven directions: Turn oven on steam mode at 200°F. Place ramekins on the perforated pan and cover with lids. Steam for about 25 minutes until the mixture resembles the look and feel of jelly.

13: Cool completely and refrigerate for 6 hours or overnight.

14: Before serving, top each ramekin with a teaspoon of sugar in a thin layer, add more sugar to make a thicker layer if desired.

15: Using a food safety torch, torch sugar all around until it becomes an amber color.

16: Serve with fresh berries and mint.