Crème Brûlée (French Custard Dessert)

The method

1. 01

   In a bowl, whisk together the egg yolks and sugar until well combined.

2. 02

   In a saucepan, heat the cream and milk over medium heat until just simmering.

3. 03

   Remove the saucepan from heat and stir in the vanilla bean paste or vanilla extract.

4. 04

   Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

5. 05

   Pour the mixture into ramekins and place them in a baking dish.

6. 06

   Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

7. 07

   Bake in a preheated oven at 150°C (300°F) for about 30-40 minutes, or until set.

8. 08

   Let the ramekins cool, then refrigerate for at least 2 hours.

9. 09

   Before serving, sprinkle caster sugar on top and use a torch to caramelize the sugar until golden brown.