Crème brûlée

This picture above shows only half of the pleasure with the crème brûlée: the baked cream before it’s given the final twist of caramelized sugar. 
I LOVE crème brûlée!

Crème brûlée
4 ramekins

3 large egg yolks
1 vanilla pod, the seeds of
55 g sugar
110 ml whole milk
250 ml heavy cream
4 tbsp sugar for caramelizing.

In a bowl stir together egg yolks, vanilla seeds and sugar with a whisk. Stir, not whisk! Add the milk and cream. Strain the cream through a sieve and let it rest for 30 minutes on the kitchen table. With a spoon remove the small bubbles on top of the cream. Divide the cream into the four ramekins and bake in the oven at 95 degrees Celsius for about 90 minutes until set. Cool down and keep in the refrigerator until serving. Add sugar on top and caramelize it with the help of a blow torch.