1. 1

   Step 1

   Preheat your oven to 100°C.

2. 2

   Step 2

   Split the vanilla bean in half and scrape out the seeds with the tip of a knife.

3. 3

   Step 3

   In a saucepan, pour 200 ml of milk and 220 g of heavy cream with the vanilla bean and seeds.

4. 4

   Step 4

   Bring the mixture to a boil, then remove from heat and let it infuse for 10 minutes.

   Timer 10 min
5. 5

   Step 5

   Meanwhile, whisk 4 egg yolks with 50 g of sugar in a bowl until the mixture turns pale.

6. 6

   Step 6

   Remove the vanilla bean from the saucepan.

7. 7

   Step 7

   Gradually pour the hot milk-cream mixture over the sweetened eggs while whisking gently.

8. 8

   Step 8

   Divide the mixture into individual ramekins.

9. 9

   Step 9

   Bake the ramekins for 60 minutes until the custard is set but still wobbly.

   Timer 60 min
10. 10

    Step 10

    Remove the ramekins from the oven and let them cool to room temperature.

11. 11

    Step 11

    Place the custards in the refrigerator for at least 4 hours to set properly.

    Timer 240 min
12. 12

    Step 12

    When ready to serve, sprinkle the surface of each custard with 4 teaspoons of brown sugar.

13. 13

    Step 13

    Caramelize the sugar with a kitchen torch until a golden, crispy crust forms.

Space/arrow keys: next or previous step