Recipe for Crème brûlée.

Preheat the oven to 170°C. Place a sheet of absorbent paper in an ovenproof dish. Put ovenproof ramekins on top of it.

Split the vanilla pods in half and scrape them with the tip of a knife. Set the pulp aside in the container with the sugar and mix well.

In the same bowl, crack an egg and mix gently. For the remaining eggs, separate the whites from the yolks. Keep only the yolks to add to the previous mixture. Whisk everything gently without creating foam. Add the cream, mix again. There should be no bubbles.

Bring water to a boil in a saucepan and pour it into the baking dish. The water should fill the dish halfway. Fill the ramekins and place them in the oven for 40 minutes. Check for doneness with the tip of a knife; there should be no residue. Remove the creams from the water bath and let them cool for 2 hours.

To finish, at the moment of serving, sprinkle the cold cream with brown sugar and then caramelize it using a kitchen torch or place it under the broiler of the oven at 250°C for 2 minutes.