Step-by-Step Instructions

1. 1.Prepare the cream mixture

   Pour 170g double cream, 75g heavy milk, 100g sugar, and 1 teaspoon of pure vanilla extract into a saucepan. Stir gently to combine.

2. 2.Simmer the cream

   Bring the cream mixture to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.

3. 3.Prepare the egg mixture

   In a separate large heatproof bowl, combine 22g white or brown sugar with 2 egg yolks. Gently stir until the mixture is pale and fluffy.

4. 4.Combine mixtures

   Slowly pour the warm cream mixture over the egg mixture through a fine sieve, stirring gently with a spatula to combine.

5. 5.Strain the custard base

   Strain the entire custard mixture through a fine sieve into a jug to ensure a smooth consistency.

6. 6.Prepare for baking (Bain-Marie)

   Place four ramekins into a large roasting tray. Carefully pour hot water into the roasting tray until it comes halfway up the outsides of the ramekins.

7. 7.Fill ramekins

   Pour the custard mixture from the jug into each of the four ramekins, filling them to about two-thirds full.

8. 8.Bake the custards

   Place the bain-marie onto the center shelf of a preheated oven at 100°C. Bake for 40-45 minutes, or until the custards are just set but still slightly wobbly in the middle.

9. 9.Cool and chill

   Carefully remove the ramekins from the hot water and set them aside to cool to room temperature. Once cooled, cover each ramekin with cling film and chill in the refrigerator until needed.

10. 10.Caramelize the sugar

    When ready to serve, sprinkle one level teaspoon of brown sugar evenly over the surface of each chilled crème brûlée. Use a blow torch to caramelize the sugar until it forms a hard, amber crust.