Directions

1. In a medium sauce pan, over medium-high heat, add cream, vanilla bean seeds and pod and bring to a boil. Remove from heat, cover, and let sit for 15 minutes. Remove vanilla bean pod and reserve for another use.

2. In a medium bowl, whisk together ½ c sugar and egg yolks until blended well and color starts to lighten. Add cream a little at a time, stirring continually.

3. Pour liquid into 6 (7- to 8-oz) ramekins. Place ramekins onto a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of ramekins.
4. Bake at 300°F 50/50 just until the crème brûlée is set, but still trembling in the center, approximately 30 to 35 minutes.
5. Using oven mitts, remove ramekins from roasting pan and refrigerate for at least 2 hours or up to 3 days. Remove crème brûlées the from refrigerator and let sit for at least 30 minutes.

6. Divide the remaining ½ c sugar equally among the 6 dishes and sprinkle evenly on top of each. Using a kitchen torch, caramelize sugar to form a crispy top for each. Allow crème brûlées to sit for at least 5 minutes before serving.

7. To plate, spoon 1T red currants and half of strawberry. Dust with confectioners' sugar. Serve.