Scrape out the vanilla from the bean and add to the granulated sugar.
Add beaten egg yolks, and mix with a hand blender.
Add the cold milk little by little and then heavy cream.
Make sure you have a nice blend so all of the vanilla is well incorporated.
Let the mixture rest in the refrigerator for one hour.
You will need six ramekin dishes and one deep baking pan.
Place the ramekin dishes in the baking pan and fill with mixture.
Fill baking pan with water to approximately 1/3 high – not over the ramekin dishes.
Bake at 275 – 300 degrees for about 35 minutes. The crème brûlées should not be over baked and still jiggling a little bit. Transfer them to the refrigerator for approximately 2 – 3 hours, or when you are ready to serve.
When ready to serve:
Mix a little brown sugar and granulated sugar and sprinkle on top of the Crème Brûlées. If you have a propane torch burn the top, but not too dark. Alternatively you can put in the oven on broiler heat.
Sprinkle plate with powdered sugar and place the Crème Brûlées on plate – decorate with fresh raspberries, strawberries and a fresh mint leaf.