Classic Crème Brûlée

Place the egg yolks and sugar in a bowl and beat vigorously until you achieve a smooth, homogeneous cream.

Cut the vanilla pod in half and scrape out the seeds using the back of a knife. Add the seeds to the egg yolk and sugar mixture.

Add the milk and heavy cream, and mix well. Refrigerate the mixture for one hour.

After the resting time, skim off the foam from the surface and pour the mixture into individual oven-safe dishes suitable for serving.

Place all the molds in a deep baking dish lined with paper towels at the bottom to prevent them from sliding.

Bake at the lowest oven temperature, similar to the temperature used for meringues, until the mixture reaches a flan-like consistency.

Alternatively, if your oven does not have a low enough temperature, you can cook the molds in a water bath.

Remove from the oven, let cool, and refrigerate for two hours.

Before serving, sprinkle the cream with powdered sugar and caramelize it using a blowtorch or pastry iron.