Place the cream in a saucepan with the vanilla pod and bring just to the simmer and remove from the heat. Whisk the egg yolks with the caster sugar until creamy. Gradually whisk in the cream and return to the saucepan and place over a medium heat. Stir with a wooden spoon, until the mixture has thickened and coats the back of the spoon (don't allow it to boil or you will end up with scrambled eggs). Take off the heat, remove the vanilla pod. Distribute the custard into 6 ramekins. Cover and place in the refrigerator for at least 6 hours (the crème brûlée is best prepared a day in advance).
Sprinkle a layer of sugar over each creme brûlée. Caramelise with a blow torch or place under a very hot grill for 2-3 minutes. Allow the sugar to cool for a couple of minutes before serving. Serve. If you like you can garnish the brûlée with a few berries and a mint leaf.