Preheat your oven to 160°
Begin by adding 5 egg yolks to a large bowl and then whisk them together. Set aside.
Next, pour your cream and milk into a saucepan. Slice your vanilla pod down the middle and scale the content from the vanilla pod using a spoon or knife, add this along with the sliced vanilla pod into your cream mixture. Heat on low until it begins to simmer and then turn off the heat and allow the vanilla to infuse for a further 5 minutes.
To the whisked egg yolks, add the sugar and gently pour in the cream mixture a bit at a time. Stirring with a spatula throughout. Once completely combined, strain the Crème Brûlée mixture into a measuring jug (or anything with a spout that you can easily pour with!)
Add your ramekins into your oven proof dish and fill each ramekin with the same amount of Crème Brûlée mixture. I used a certain point on each of mine as a guide for when to stop pouring.
Transfer the whole dish to the oven and then pour boiling water from the kettle around the ramekins until ⅔'s of the way up of each one.
Bake for 45 minutes! When perfectly baked the centre should wobble!
Remove and allow to cool for 3-4 hours.
Once cooled add one 1 teaspoon of sugar to the top of each ramekin and give each one a shake t evenly distribute the sugar. Using your blow torch caramelise the top and stop when each becomes golden brown.
Then enjoy!
