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1. Heat milk, cream and vanilla bean on the stove gently to the boil
2. Cream sugar (1) and egg yolks
3. Add boiled cream mix to the egg mixture
4. Strain through sieve to remove impurities
5. Pour into ramekins and bake 160° in bain marie (cloth underneath ramekins) 30-35 minutes
6. Whilst baking prepare sugar and bark
7. Heat sugar and water until it starts to change colour.
8. Remove from heat and add a drop of peppermint oil and green colouring
9. Pour onto greased tray and cool till set
10. Crumble and process sugar in a robocoup (this will then go on top of the brulee before torching)