Preheat the Oven:

• Preheat your oven to 150°C (300°F) fan/gas mark 2.

2. Prepare the Custard:

• Split the vanilla pod lengthwise (if using) and scrape out the seeds. If using vanilla extract, skip this step.
• In a saucepan, combine the double cream, milk, vanilla seeds (or extract), and heat over medium-low heat until it’s just about to simmer. Remove from heat immediately; do not let it boil.

3. Whisk the Egg Yolks:

• In a separate bowl, whisk the egg yolks and caster sugar until well combined and slightly pale.

4. Combine the Mixtures:

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

5. Strain the Custard:

• Strain the custard mixture through a fine-mesh sieve into a jug or bowl to remove any solids or vanilla pod remnants.

6. Fill the Ramekins:

• Place four ramekins in a deep baking dish. Pour the custard evenly into the ramekins.

7. Bake:

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins (this is called a water bath or bain-marie).
• Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes or until the custard is set around the edges but still slightly wobbly in the center.

8. Chill:

• Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or overnight to allow the custard to set further.

9. Caramelizing:

• Just before serving, sprinkle a thin, even layer of caster sugar on top of each custard.
• Use a kitchen blowtorch to caramelize the sugar until it’s golden and crispy. Alternatively, you can place them under a hot grill (broiler) for a few minutes, but watch them closely to prevent burning.

Serve your delicious Crème Brûlée immediately and enjoy the enchanting contrast of textures and flavours that make it a timeless dessert classic.