Creme Brulee - replacement for recipe in EDC

[Thermomixer]

Crème Brulee
Ingredients
3cm piece Vanilla Bean or 2 tsp Vanilla Bean Paste
50g Sugar
400g whipping Cream
1 whole Egg
4 Egg Yolks
2 tbsp Corn Flour
Additional Caster Sugar for caramelizing
Method
Pre-heat oven to 120ºC. Butter 8-12 ramekins and set aside.
Place vanilla bean (if using) and sugar into TM bowl and mill for 10 seconds on speed 10.
Add remaining ingredients except brown sugar and blend together for 10 seconds on
speed 8.
Divide custard mix between ramekins and place into large baking tray. Place tray in
oven and then pour warm water into tray until it reaches half way up the sides of the
ramekins. Cook for 25-35 minutes until custards are set in centre.
Sprinkle each custard with a generous amount of caster sugar and increase heat in oven
to 200-220ºC, preferably on a grill setting for around 10 minutes or until the sugar
caramelises.
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[Shayla]

I have found that using the whole bean makes the custard a nasty shade of grey - would advise rather using vanilla sugar and a drop of vanilla extraxct - which I am making myself now - about 400ml of vodka with 3 split vanilla pods - use tall jar cover pods with vodka and keep in dark place for about eight weeks. Decant into small coloured bottles (I use old vanilla extract bottles).
I also had no problems with the creme brulee recipe from the UK website so don't know why we must now bake it in the oven!
Shayla in Cape Town