Ingredients:

• 500 ml thickened cream
• 250 ml milk
• 5 egg yolks
• 1 vanilla bean
• 50 g white sugar
• Brown sugar (about 1 tablespoon per crème for caramelising)

Instructions:

1. Prepare the vanilla infusion: Split the vanilla bean in half and scrape out the seeds. Place both the seeds and pod in a saucepan with the cream and milk. Bring to a gentle boil, then remove from heat, cover, and let infuse for 20 minutes.
2. Strain the mixture through a sieve to remove the vanilla pod. In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale.
3. Preheat the oven to 140°C. Heat about 2 litres of water until just simmering.
4. Slowly pour the warm cream mixture into the egg and sugar mixture, whisking gently to combine without creating bubbles.
5. Pour the mixture into ramekins (about 1–1.5 cm deep). Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides to create a bain-marie.
6. Bake for 35 minutes until the custard is just set but still slightly wobbly in the centre. Remove from the oven, let cool, then refrigerate for several hours.
7. Just before serving, sprinkle a thin layer of brown sugar over each crème and caramelise using a kitchen torch or under a hot grill for 1–2 minutes until golden and crisp.

Top Tip: Cook your crème brûlée at a low temperature and in a bain-marie to ensure a perfectly smooth, creamy texture without curdling.

Bon appétit !