How to make
Preheat the oven to 300°F (150 degrees). Grease 4 baking bowls.
Divide the vanilla pod lengthwise. Scrape the seeds with a knife and pour them into a saucepan in which you need to mix the cream and milk. Heat the mixture over medium heat until it's boiling. Remove it from the heat and let stand for 1 hour to absorb the aromas. Beat the yolks and sugar in a medium-sized bowl with a mixer on high speed until the mixture becomes light and creamy and add it to the cream and milk and stir the mixture well.
Strain the mixture into a jug through a fine strainer and distribute it in bowls. Place the bowls in a deep baking pan and pour boiling water in the middle of the bowls.
Bake the Cream Brulee for 35-45 minutes, or until the mixture hardens.
Allow the cream to cool down to room temperature for about 1 hour and refrigerate it for at least 4 hours.
Sprinkle each bowl with an even layer of brown sugar. Light a cooking torch and caramelize the sugar until it melts and turns golden brown.
