Creme Brûlée (caramelised using a spoon!)

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I show you how to make Creme Brûlée, the simple way.
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320ml whipping (pouring) cream (min 35% fat) (11 fl oz / 1 1/3 cups)
1 vanilla pod (bean)
40g sugar (superfine (caster)) (1 1/2 oz/1/4 cup)
4 egg yolks
50g sugar (superfine (caster)) (1 3/4 oz / 1/4 cup) - FOR TOPPING
1. Scrape seeds out of vanilla bean. Add seeds and pod to cream and over medium-low heat bring to stage when small bubbles begin to appear around edges of pan(scorch). Cover and leave to infuse 20mins.
2. Lightly whisk together egg yolks and sugar until just combined (try not to create too many bubbles!)
3. Put cream back over heat, scorch again, then pour slowly over yolk mixture whilst stirring with whisk.
4. Strain through a sieve.
5. Place 4 ramekins into large oven proof dish and pour mixture into the (standard sized 8cm diameter) ramekins.
6. Pour boiling water into the dish so that it comes to half way up the sides of the ramekins.
7. Bake at 140C fan / 285 F for 35 mins or until set with a slight wobble when moved.
8. Remove from water bath and leave to cool about 20 mins on wire rack.
9. Cover with cling film and refrigerate overnight.
10. When ready to serve: remove cling film, dab surface with kitchen paper and sprinkle 1 tsp caster sugar onto each.
11. Heat spoon over high heat for 2 mins then lightly press over surface of the creme.
12. Sprinkle another 1 tsp caster sugar on top.
12. Rinse and brush spoon under cold water then heat for another 2 mins and lightly press all over surface of creme.
13. Repeat process for each creme brûlée.
14. Serve straight away to enjoy crisp sugar glass crust. (if not eating put back into fridge but be aware that sugar crust will soften).