Preheat the oven to 325°.
Cut the beans in half longways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream.
Cook the pot over low heat until scalded. See note.
In a large bowl whisk together the eggs and sugar until combined.
Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined.
Strain the mixture through a fine-mesh strainer into a pouring bowl or a regular bowl.
Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.
Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center.
Remove from the water and cool at room temperature for 30 minutes.
Transfer to the fridge and cool completely for 60-90 minutes.
1Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.
1Serve with whipped cream, fresh berries and mint.