Serves 8

• 600ml fresh cream
• 90g Sugar
• 8 egg yolks
• Vanilla bean, split and scraped
• 4 tablespoon brown sugar for the carmel
• Fresh mixed berries
• 3 oranges segments
• Water for Bain Marie

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, sugar and vanilla in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard.
• Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn it. Garnish with orange segments or berries.