Traditional Créme Brûlée

Prep: 15 min • Cook: 1h + resting • 4 servings • Easy

Ingredients:
— 500 ml heavy cream
— 100 g caster sugar
— 6 egg yolks
— 1 Bourbon vanilla pod
— Brown sugar for the caramel topping

Method:
1. Preheat the oven to 150°C.
2. Split the vanilla pod and scrape out the seeds.
3. Heat the cream with the pod and seeds.
4. Whisk the egg yolks with the sugar until pale. Pour in the hot cream while whisking.
5. Divide among ramekins and bake in a water bath for 1 hour.
6. Let cool, sprinkle with brown sugar and caramelize with a kitchen torch.