Unctuous texture, a rich vanilla flavour and a fine caramelised crispy crust
For 4 ramekins
50cl liquid heavy cream
6 egg yolks
6 tablespoon brown sugar
1 vanilla pod
Slice the vanilla pod down the middle to extract the seeds.
Cook the cream and the pod on a low heat and let infuse.
Beat the egg yolks and the sugar mixed with the vanilla seeds until you get a foamy texture.
Gradually add the lukewarm milk to the mixture while constantly stirring (filter the milk with a sieve to catch the vanilla pod and the milk skin)
Preheat the oven at 160°C.
Pour the mixture into some ramekins and use a Bain Marie to cook the crème brûlée in the oven for 30 to 35 minutes until it’s set. It should still be wobbly in the center. For the Bain Marie, you can use a big tray where you put the ramekins and 1-2cm water (see the picture below).
Remove the crème brûlée from the oven and refrigerate for at least 4 hours.
Sprinkle some sugar or brown sugar over your crème brûlée and use a kitchen blowtorch to caramelise the top.