Creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.
Preheat the oven to 120°C
Slice the vanilla pod in two, lengthwise, and remove the seeds.
In a pan, simmer the cream with the vanilla pods and seeds.
Whisk the egg yolks and sugar together in a bowl until the mixture turns white.
After removing the vanilla pod, pour the hot cream over the mixture. Mix well until you obtain a uniform mixture.
Place 4 ramekins in a baking tray and pour water around them. Pour the mixture into the 4 ramekins
Bake in the bain-marie for 30 minutes.
Leave to cool, then sprinkle brown sugar over the tops. Caramelize the sugar with the blowtorch and enjoy straightaway!