Creme brulee

Ingredients for 4 ramekins 
150g milk
150g cream
1 vanilla pod
Heat the milk and cream with the vanilla. Cover and leave to infuse for a few minutes.

20g caster sugar
20g brown sugar
3 egg yolks
Pour the sugars and egg yolks into a bowl. Mix well. Pour the hot mixture over it, straining it through a sieve.
Using a spoon, remove the light foam and bubbles from the surface and divide between 4 ramekins.

Bake for 1 hour at 90°C.

Place in a cool place.

Before serving, sprinkle with Cassonade, pass the torch then sprinkle again with Cassonade and pass the torch again to get a nice crust.