My Perfect Crème Brûlée

Instructions

Mix together cream, milk and half the sugar. Split the vanilla bean in half lengthwise and scrape the seeds out into the cream mixture. I highly recommend to do this and then refrigerate a night before cooking so that the cream becomes more infused with vanilla.

Preheat oven to 250F/120C and bring the mixture just to a boil.

Meanwhile whisk together the remaining sugar, whole egg and yolks.

Remove the vanilla bean from the boiling cream mixture, turn off the heat and slowly pour the mixture in a steady stream over the eggs from the previous step whisking constantly. Stir in the orange blossom water.

Pour the cream into ramekins and place in a roasting pan. Add enough hot water into the pan to come halfway up the sides of the ramekins. Cook in the oven for 1½ hours or until the cream is set in the center. Cool and refrigerate until ready to serve.

Just before serving sprinkle the tops with sugar and caramelize it using the blow torch, broiler or grill lighter.

Serve with fresh berries. You can also make it even fancier by decorating with the macaron.