Creme Brulee

preheat oven 140-150 split the vanilla-take out the seeds

Saucepan: Heat gently 1 cup double cream & 1/2 cup milk & vanilla pod & seeds nearly boiling-off the heat

whisk together 3-4 egg yolks & 2tbsp caster sugar thick & pale

whisk in the cream little by little Sieve & Remove bubbles

Divide between ramekins In hot water bath (kitchen towel) oven 30--40minutes

cool 30mins Fridge 2-4 hours-2days 1tbsp Demerara sugar on top : caramelize