Traditional Crème Brûlée
For sugar crust
Put milk in a medium bowl
Separate egg yolks from egg whites. Add egg yolks to the milk-cream mixture. Mix those ingredients with a mixer.
Remove the seeds from vanilla bean.
Add vanilla bean seeds and sugar to the mixture and mix it well.
Let the mixture rest in a fridge for at least 30 minutes.
Preheat the oven to 150 degrees.
Place the bowls in the water bath (we used tapas bowls)
Fill the bowls with the mixture.
Bake for 55 minutes.
Let the mixture rest in a fridge for at least 2 hours.
Making sugar crust
Put one tablespoon of sugar in each bowl. Caramelized sugar with a torch holding it 5cm away from the cream mixture. If you want to see how easy it is to make the sugar crust check our video below!