Crème brûlée

Over low heat in a clean pan, pour in the milk and an equal amount of cream.

Scrape the vanilla seeds in, then add the pod; bring to the boil.

As soon as it boils, turn the heat off, mix well and leave to cool beside the stove 10 to 15 minutes.

Preheat the oven to 100C (210F), checking with a thermometer inside the oven; never exceed 100C.

Mix the egg yolks with all of the sugar gently with a wooden spoon, not a whisk, avoiding foam, until slightly pale.

Strain in a little of the lukewarm milk and mix gently until the sugar is fully dissolved, then strain in the rest; mix gently without making foam.

Strain into a pouring container, then strain again while filling the ramekins.

Bake at 100C for 45 minutes, until set around the edges and slightly wobbly in the centre.

Cool at least 30 to 40 minutes to room temperature, then refrigerate at least two hours, ideally three, until very cold.

Just before serving, sprinkle generously with sugar.

Caramelize by one of three methods: under the broiler at maximum for a few minutes; with a blowtorch; or with a little brandy or rum poured over and flambéed.

With the blowtorch held at an angle, move evenly until a brownish caramel forms; let it sit to cool and harden before cracking.