Preheat the oven to 200 F or 100 C (250 F or 120 C if using a regular sized ramekin).

Place the cream, the vanilla seeds and the vanilla pod into a saucepan and bring to a boil. When you see bubbles form, immediately switch off the heat. Strain this mixture into a bowl- you want the vanilla seeds but you don’t want the pod!

In a medium sized bowl, whisk together the egg yolks and sugar until light and frothy. If using vanilla extract, add now.

Very slowly add the hot cream mixture to the eggs- like, 1/4 cup at at time (even less). You don’t want to end up with sugary scrambled eggs!

You can strain the mixture again to make sure it is smooth and you don’t have chunks of overcooked egg.

Place 6 creme brulee ramekins onto a baking tray lined with either parchment or a silicone mat, and pour around 3/4 of a cup into each dish (you want to fill them to the top). If using regular sized ramekins, fill them halfway through.

Bake for around an hour, or until the centers no longer jiggle. Cool completely, then chill for at least three hours.

Caramelize 3/4 cup of sugar and few tbsp of water in a saucepan (cook till you get a dark amber color).

Quickly pour a small amount over the custards and swirl around to cover evenly, you probably won’t need all of the mixture.

Serve within a few hours.