Berry Nice Brûlée

Add the berries and the brown sugar to a pan over a medium heat and simmer until the berries have cooked down and combined.

To make the crème brulee:

1. Heat the cream and vanilla seeds and the vanilla pod and bring to a gentle simmer.
2. In a separate bowl cream the egg yolks and sugar together using an electric hand mixer until pale an fluffy. Remove the vanilla pod and carefully add a little of the heated cream to the egg mixer and mix through tempering the egg mixer before adding the rest.
3. Return the mixture to the pot and bring to a simmer again before taking off the heat.
4. Add the berry mixture to a ovenproof glass dish. Before placing in a large oven dish filled with enough water to come halfeay up the sides of the brulee dish.
5. Carefully pour the brulee mixture over the berries and place in the oven to slowly cook at 150°C for 45 -55 minutes or until the outsides have just set but the center is a still a little wobbly.
6. Remove from the water and place in the fridge to set for 6 hours until perfectly set.
7. Coat the top of the set crème with the extra caster sugar and burn with a blow torch until charred and set hard. Serve immediately.