Classic Crème Brûlée

Ingredients

• 150 ml milk
• 200 ml whipping cream
• 1 vanilla bean (pulp)
• 3 egg yolks
• 50 g sugar
• 2 tbsp brown sugar (for topping)

Instructions

1. 1.

   Preheat the oven to 140°C with both top and bottom heating.

2. 2.

   Bring the milk, cream, scraped vanilla pulp, and vanilla bean to a boil. Whisk the egg yolks with the sugar until creamy but not frothy, then gradually stir in the hot vanilla mixture. Strain the custard into ramekins. Place the ramekins in a baking dish and pour enough hot water over them so that they sit at two‑thirds height. Bake for about 1 hour (or up to 10–15 minutes longer) until set.

3. 3.

   Remove, let cool, then chill in the refrigerator.

4. 4.

   Before serving, sprinkle the custard with brown sugar and briefly place under a hot oven broiler or use a blowtorch until the surface caramelizes.