Step by step

1. Place the egg yolks and 100 g caster in the bowl of a stand mixer fitted with the Mixer Whisk. Mix for 1 minute on speed 1.

2. Heat the cream, milk and vanilla until warm. Let the mixture rest until the bubbles on the surface have disappeared.

3. Add the cream mixture to the whipped egg yolks while mixing on speed 1.

4. Fill the oven-proof ramekins and place them in a tray filled halfway with hot water. Bake for 1h on 100°C, then chill in the refrigerator for at least 3 hours.

5. Sprinkle a tablespoon of caster sugar over the crême brulée and caramelise with a culinary torch.