Jersey Milk and Vanilla Bean Crème brûlée

Preheat oven to 300°F (150°C).

In a saucepan, combine Jersey milk (and heavy cream, if using), vanilla bean pod and seeds, and salt. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the vanilla flavor.

In a bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

Slowly whisk the warm milk mixture into the egg yolk mixture, being careful not to cook the eggs. Strain the mixture through a fine-mesh sieve to remove any lumps and the vanilla bean pod.

Pour the custard into 4 ramekins.

Place the ramekins in a baking dish and add hot water to the dish, coming halfway up the sides of the ramekins (water bath).

Bake for 25-30 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 2 hours, or preferably overnight.

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.

Using a kitchen torch, caramelize the sugar until golden brown and crisp. Alternatively, broil for a very short time, watching carefully to avoid burning.

Let the caramelized sugar cool for a minute or two before serving. Optional: garnish with Jersey Royal potato crisps and/or seasonal berries or Black Butter Compote.