Preparation time: 10 minutes
Cooking time: 45 minutes+
 

1. In a bowl, whisk the sugar and egg yolks until thick and pale.
2. In a small saucepan, heat the milk and cream with the split vanilla bean and bring to a boil. Remove immediately from the heat and leave to infuse for 10 minutes.
3. Scrape the seeds from the vanilla bean with the tip of a knife; add the seeds to the cream mixture to enhance the flavor.
4. Pour the milk-cream mixture into the egg yolk mixture while whisking well, but without making it foamy.
5. Pour the mixture into the ramekins.
6. Bake in a preheated 100° C (210° F) for about 45 minutes. The secret of the recipe is in the cooking: it should be long, slow and even. Shake the ramekins gently to see if the custard is set, or use the tip of a knife. Cool.
7. Before serving, cover the surface with a thin layer of brown sugar and caramelize with a torch, salamander or special crème brûlée iron.