Classic Vanilla Crème Brûlée

Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and sa< bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.

In bowl, whisk egg yolks with sugar until pale and thickened, about 2 minutes. Stirring constantly with heatproof spatula, add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.

Divide egg mixture among six 6-oz (175 mL) ramekins; arrange ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.

Bake in 350ºF (180ºC) oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in centre, 25 to 30 minutes.

Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Topping: Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and caramel colour, 2 to 4 minutes. Let cool before serving.

Source : Canadian Living Magazine: February 2012