Crème brûlée

Preheat the oven to 200°C and prepare 6 ovenproof ramekins (approx. 160 ml each).

Split the vanilla pod lengthwise and scrape out the seeds.

Bring the cream and milk with the vanilla seeds (and the pod if using) to a brief simmer in a saucepan.

Beat the eggs with 2 tbsp sugar just until smooth.

Gradually pour the hot cream-milk mixture into the egg-sugar mixture, stirring constantly.

Divide the custard evenly among the ramekins and pour hot water into the roasting dish until the ramekins are about half submerged.

Bake in the water bath for about 45 minutes, until the custard is set. After roughly 20 minutes, reduce the oven temperature to 100°C.

Remove the ramekins from the water bath, let them cool completely, then chill for at least 6 hours.

Before serving, sprinkle about 1 tsp sugar over each custard and caramelize under the hot oven grill on the top rack for 2–3 minutes until golden brown.