Procedure:
1. Pre-heat oven to 325? F.
2. Split vanilla bean in half and scrape out all beans inside, place beans and skin inside a 2-quart pot.
3. Add the cream and sugar.
4. Scald the cream by bringing the liquid to a boil. Be careful, as the cream will boil over.
5. Keep a careful eye on the pot and stir occasionally.
6. While the cream is coming to a boil; crack your eggs into a stainless steel bowl and whisk eggs until combined.
7. Once cream is scalded temper the cream into the eggs by very slowly adding the cream to the eggs and constantly stirring.
8. Strain the crème brûlèe batter through a fine chinois and ladle about six ounces into each of four crème brûlèe dishes.
9. Place dish on a flat sheet pan, place in preheated oven.
10. Add water until it reaches half way up crème brûlèe dish.
11. Bake crème brûlèe for about 45 minutes or until the custard is firm.
12. Remove from oven and let cool completely.
13. Place in refrigerator until needed for plating. The crème brûlèe can be made up to three days in advance and kept in refrigerator.
14. Slice strawberries into quarters and place in small stainless steel bowl. Combine the blackberries, blueberries and raspberries to the strawberries, add the Grand Marnier and let macerate about 30 minutes in refrigerator.
15. When ready to plate, remove crème brûlèe from refrigerator and sift sugar on top of custard until a small amount creates a white coating.
16. Brûlèe with propane torch until the entire top is golden brown.
17. Garnish the top of the crème brûlèe with the macerated berries.
18. Place a half of a capful of 151 Bacardi Rum on top of crème brûlèe and ignite with a lighter. 19. Make sure your guests let the alcohol burn off, do not blow out or eat while on fire.

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