Preheat the oven at 165(fan assisted)/180 degree celsius
Making the Custard Cream: Split the vanilla pod into the middle and scrape the vanilla beans off the pod (skip this step if using vanilla essence)
Heat the milk in a sauce pan together with the vanilla beans and pod over medium heat
Stir in the vanilla bean and try to seperate the clump
Allow the milk to come to low boil and remove the saucepan from the heat
Remove the vanilla pod from the milk and discard the pod,Set aside
Whisk the egg yolk with sugar until light and creamy
Stream in the heated milk into the egg yolk mixture and whisk while adding,Add vanilla essense in this step if not using vanilla bean
Baking the Custard: Transfer the custard cream to 2 to 3 ramekins (each filled to about 1 inch in depth and cover the ramekins with aluminium foil
Place the ramekins into a heatproof pan or tray with depth
Add hot water halfway up the sides of the ramekin and bake Bain Marie for 40 mins or until the side is bare set jiggly
Transfer the ramekins to the chiller and chill for at least 2 hours or overnight to set the custard
Caramelizing the Sugar Top: When the brulee is ready to serve, sprinkle a thin layer of sugar evenly on top of the chilled custard about 1 tablespoon for each ramekin
Use a kitchen blow torch and melt the sugar, forming a caramelized crispy top
Allow the creme brulee to sit for at least 5 minutes before serving
