The Ultimate Crème Brûlée

Separate the egg yolks from the whites, add the sugar to the yolks, and whisk until the sugar is fully dissolved.

Slice the vanilla bean in half lengthwise and scrape out the seeds with a knife.

Combine the heavy cream, milk, vanilla seeds, and the empty pod in a saucepan over low heat; as soon as it comes to a simmer, remove from heat, cover with a lid, and let steep until cooled.

Remove the vanilla pod and pour the warm dairy mixture slowly into the egg yolks while whisking constantly; skim off any foam with a spoon or strain the mixture through a fine-mesh sieve.

Pour the custard into ramekins and bake for 45–55 minutes at 100°C (adjust the baking time based on the desired wobble in the center of the dessert).