Crème brûlée

Split the vanilla pod lengthwise and scrape out the seeds. Pour the cream into a saucepan, add the seeds and the pod; heat over medium heat until almost boiling (80–85°C), without letting it come to a boil.

Remove from heat, cover with a lid and let steep for 10–15 minutes so the cream absorbs the vanilla flavor; then remove the pod.

In a bowl, whisk the egg yolks with the sugar until pale yellow and slightly thickened.

Pour the warm cream into the yolk mixture in a thin stream, stirring constantly so the yolks don't curdle; strain the custard through a fine sieve.

Divide the custard among 4 ramekins, place them in a baking dish and pour hot water in until it reaches about halfway up the sides of the ramekins.

Bake in a water bath at 150°C for 35–40 minutes — the custard should be set at the edges and slightly wobbly in the center.

Let cool to room temperature, then refrigerate for at least 4 hours (overnight is best) so the custard fully sets.

Before serving, sprinkle the surface of each custard evenly with cane sugar and caramelize with a kitchen torch until a crisp, amber crust forms.