Crème Brûlée

Separate the egg yolks from the whites, add sugar to the yolks, and whisk until the sugar dissolves.

Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife.

Combine the cream, milk, vanilla seeds, and pod in a saucepan. Heat gently over low heat until it just begins to simmer, then remove from heat, cover, and let it steep and cool.

Remove the vanilla pod and slowly pour the warm milk mixture into the yolks while whisking constantly. Skim off any foam with a spoon or strain through a fine sieve.

Pour the custard into ramekins and bake for 45–55 minutes at 212°F (100°C), watching the center to ensure it's just barely set.