Vanilla Creme Brulee

* receipe adapted from Michael Roux's "Eggs"

Ingredients (for serving 6-8 portions)
500ml milk
500ml whipping cream
1 vanilla pod - slice in the midway and scrape all seeds for later use
150g caster sugar
200g egg yolks (about 10)
70g demerara sugar

How to make:
1. Preheat oven to 120'C.

2. Make the custard by heating the milk, the cream with the vanilla pods and the seeds and 90g caster sugar. Once boil, turn off the fire and let the vanilla pod kept immersed at the milk for a while more.

3. Whisk the egg yolks with the remaining sugar (60g) lightly.

4. Remove vanilla pod from the milk and pour the milk mixture to the eggs and keep whisking lightly until all combined.

5. Ladle the mixture into gratin dishes and place on a baking tray and cook in oven for 30 mins or until just set. (if you notice bubbles from the mixture, remember to remove them with a sieve before spooning them to the gratin dishes.

6. Leave the custard to cool down before chilling them at fridge.

7. Upon serving, take them out from fridge, sprinkle demerara sugar on top and brown it with a torch until golden brown and serve immediately.

Enjoy!