Preparation Time: 60 minutes
Cooking Time: 120 minutes
Preheat oven to 140°C
Place the egg yolks, caster sugar, vanilla seeds and pods into a bowl. Using a whisk, gently combine the mixture then slowly stir in the cream and milk. Pass the mixture through a sieve to get rid of the lumps and divide between the six ramekins.
Place in the oven and cook for 90-120 minutes until set on the top. To check, move the dish, and if the cream mixture still ripples, it is not cooked. Be careful not to over-cook as this will cause the top of the brûlèe to crack.
Remove from the oven and place in the fridge for 60 minutes until set.
Immediately before serving, dust the surface with the Demerara sugar and use a small cooking blow torch to caramelise the surface. Top with a dollop of whipped cream, a handful of fresh raspberries and a sprig of mint.