Homemade creme brulee

• 50 ml milk
• 1/2 vanilla bean
• 5 egg yolks
• 90 g fine sugar (about 7 tablespoons)
• 400 ml (1 2/3 cup) 35% cream
• 6 x 1 1/2 teaspoon (7.5 ml) of sugar, for the crust

• Preheat the oven at 325°F (160°C).
• In a small sauce pan, heat the milk at minimum. Scrape the seeds out of the bean and add it to the milk. Cut the bean in 3 chunks and add it to the milk as well.
• Infuse the vanilla for about 5-6 minutes then remove the bean chunks. Remove from heat and set aside.
• In a big bowl, whip vigorously the sugar and the egg yolks together for about 5 minutes. After some time, the mix will change color and get whiter. Then, add the cream and mix well.
• Incorporate slowly the milk in the egg mix and mix well to melt the sugar.
• Distribute the mix into 6 ramekins.
• Cook in a bain-marie. In a baking dish that has high sides, like a pyrex or a drip tray, put in the ramekins and fill the baking dish with boiling water until reaching 3/4 the height of the ramekins. Cook for 45 minutes.
• Remove from the oven then from the hot water and let cool down for 30 minutes. The mix will not be 100% set and it is normal. Refrigerate for 4 to 6 hours so that they get very cold. Ideally, leave them in the fridge overnight.
• When ready to serve, remove the crèmes brûlées from the fridge. Add 1 1/2 teaspoon (7.5 ml) of sugar on top of each and do a little round motion to spread the sugar evenly. Ideally, use a torch to obtain a fast crust! Then, let the crust harden for about 3-4 minutes. You can also use the broiler with the rack in the middle of the oven, but it will warm up your dessert… The crème brûlée should be eaten cold inside and warm on top!

***Cooking time may slightly vary depending on oven and ramekin size***