Choose a pretty shallow dish to serve your creme brulee from, one that will survive a minute or two under the grill.

Cut the vanilla pod into small pieces and add to the 15g sugar. (At the restaurant we finely chop the pod and the sugar together on a chopping board to make a vanilla paste.)

Place the vanilla sugar in a pan with the cream and heat gently for four to six minutes until barely simmering. Stir once or twice, cover with a lid off the heat and leave to infuse for up to one hour.

Whisk the yolks in a medium bowl with the two to three teaspoons of sugar until pale.

Strain the vanilla cream into the yolks, stirring continuously until smooth.

Pour the mixture back into the pan and stir over a gentle heat until it thickens a little and coats the back of the spoon.

Immediately strain again into a shallow serving dish and place into a tray of iced water. This will arrest the cooking and prevent the eggs yolks from curdling.

Once cold, cover with clingfilm and chill overnight in the fridge.

When set, sprinkle the surface lightly with your chosen sugar.

Preheat an overhead grill to its highest point.

Caramelise the sugar under the grill carefully so that the sugar crust forms quickly and evenly. Alternatively, if you have a blow torch this is much easier.

Place the dish back in the fridge and chill completely for at least two hours before serving.