In a saucepan, begin heating the milk, cream and the 20 g Prova Gourmet Madagascar Bourbon Vanilla Flavor with Seeds (Alcohol Free) with the seeds.
Beat together the sugar and egg yolks. When the saucepan mixture is brought to a boil, pour it onto the beaten sugar and egg yolks.
Fill the ramekins, which are intended for the crème brûlée. Bake them in a fan forced oven at 100°C for 30 to 40 min until obtaining a slightly "jiggly" center, but maintaining itself to be set along the edges. This is often referred to as a "tremble" texture. Overbaking can create a more "eggy" texture throughout.
Allow them to cool completely.
Just before serving, dust with brown sugar and caramelize with a blowtorch (optional).
