Steps
- Preheat the oven to 100°C.
- Combine the vanilla, cream, and milk in a saucepan and bring to a simmer.
- Mix the yolks and sugar without incorporating air.
- Gradually pour the cream mixture over the yolks, mixing well after each addition.
- Divide among 3 creme brulee ramekins and carefully bake for 40 minutes.
- Refrigerate for 4 hours, then sprinkle with brown sugar and caramelize with a torch.