The Ultimate Silky Crème Brûlée

Ingredients (6)

• ·ml milk
• ·ml heavy cream
• ·vanilla bean
• ·egg yolks
• ·g sugar
• ·brown sugar

1. 1

   In a saucepan, combine milk, cream, vanilla seeds, and the pod. Bring to a boil, then remove from heat. Cover and let it infuse until lukewarm.

2. 2

   In a bowl, whisk egg yolks and sugar together until pale.

3. 3

   Gradually pour the vanilla milk (remove the pod) into the egg mixture, stirring constantly until smooth.

4. 4

   Place your ramekins in a deep baking tray. Pour the custard into the molds.

5. 5

   Fill the tray with water halfway up the sides.

6. 6

   Bake at 100°C for about 45-50 mins. The center should still be slightly jiggly.

7. 7

   Let them cool, then refrigerate for at least 2 hours.

8. 8

   Sprinkle a thin layer of brown sugar on top and use a torch to caramelize until golden.