Crème brulée

Preparing the crème brûlée custard:

1. 1Preheat the oven to 150°C.
2. 2In a saucepan, bring the milk and cream to a boil with the vanilla pod split in half and scraped.
3. 3Once the milk reaches a boil, turn off the heat and let infuse for 10 minutes.
4. 4Meanwhile, whisk the egg yolks with the sugar and pinch of salt in a bowl until the mixture turns pale.
5. 5Pour the milk-cream mixture over the eggs, whisking constantly to avoid lumps.
6. 6Remove the vanilla pod and pour the mixture into individual ramekins.

Baking the crème brûlée:

1. 7Place the ramekins in an oven-safe dish and fill it with hot water halfway up the sides of the ramekins.
2. 8Bake for about 40 to 45 minutes until the custard is set and wobbly to the touch.
3. 9Let cool at room temperature, then refrigerate for at least 2 hours.
4. 10Just before serving, sprinkle a thin layer of brown sugar over the crème brûlée and caramelize it with a kitchen torch (or by placing it under the oven grill for a few minutes) until the sugar is melted and crispy.