Jersey Milk & Vanilla Bean Crème Brûlée

Preheat the oven to 150°C (300°F). Grease four ramekins with a small amount of Jersey butter.

In a saucepan, combine the Jersey milk and double cream. Add the split vanilla bean (pod and seeds). Heat gently over medium heat until just simmering. Do not boil.

Remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor.

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

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Remove the vanilla pod. Ensure it has released all of its seeds.

Strain the custard mixture through a fine-mesh sieve into a jug or bowl to remove any lumps and ensure a smooth texture.

Pour the custard evenly into the prepared ramekins.

Place the ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (this is a water bath).

Bake in the preheated oven for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center.

Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.

Before serving, sprinkle a thin, even layer of caster sugar over the top of each custard. Use a kitchen blowtorch to caramelize the sugar, moving the flame evenly over the surface until golden brown and bubbly. Alternatively, place under a hot broiler for a minute or two, watching carefully to prevent burning.

If using, garnish with thin slices of Jersey Royal potatoes and local berries.