Directions:

In medium sauce pan on medium high, add cream and vanilla bean along with scrapings until it just begins to boil, then turn off heat and cover for about 15 minutes.

Preheat oven to 325F. Bring to boil 2 qt of hot water in a tea kettle.

In mixing bowl, combine the egg yolks and 1/2 cup of sugar and beat until it is smooth and turns light yellow. Then add your cream and continuously stir. Place your baking pan in the oven and pour the hot water around the ramekins covering about 1/2 the ramekin. Then pour in the creme brulee mixture and bake until set (firm but the center jiggles when nudged), about 35-40 minutes.

Remove from the oven and cool for at least 2-3 hours.

Using a melon baller, make "pearls" of dragon fruit and chiffonade the mint/basil. When ready to serve, evenly spread a layer of sugar with the remaining 4 tablespoons (use less if desired) over the creme brulee and torch (with heavy duty hardware store torch) until golden brown. Top the creme brulee with dallop of creme fraiche, dragon fruit pearls, and mints. Sift with a fine layer of confectioners sugar and enjoy.