Vanilla Crème brûlée

Ingredients

• 1 Vanilla bean
• 150 ml milk
• 200 ml heavy cream
• 3 egg yolks
• 75 g sugar
• 4 tbsp brown sugar (for topping)

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Slice the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Bring the milk, cream, scraped vanilla seeds and the vanilla pod to a boil. Beat the egg yolks with the sugar until creamy but not frothy; gradually whisk in the hot vanilla mixture. Strain the custard into ramekins. Place the ramekins in a baking dish and pour enough hot water so that the ramekins sit at two‑thirds height. Bake for about 35 minutes (or up to 45).

4. 4.

   Remove, let cool, then chill in the refrigerator.

5. 5.

   Preheat the oven’s grill. Sprinkle brown sugar over the custards and briefly broil until caramelized (or flame with a kitchen torch).