Baobab Crème Brûlée

• 1 vanilla bean
• 2 cups (500 ml) single (pure) cream

Preparation

Preheat the oven to 160°C (320°F).

Split the vanilla bean in half lengthways and scrape out the seeds. Pour the cream into a pot, add the empty vanilla bean and cook over low heat until simmering. Turn off the heat and leave to infuse for 5 minutes.