Creme Brulee (Hye-na Kim, Kristen)

Ingredients: sugar 175g
                  egg yolk 9ea
                  vanilla beans 2
                  milk 100ml
                  double cream 900ml
                  (extra sugar for caramelising)

Cooking method
1. Preheat the oven to 120°C
2. Lightly beat the sugar and egg yolk together by hand in a bowl
3. Split the vanilla pods in half and scrape the seeds out. Put the seeds, pods, milk and cream into a pan and gently bring the mixture to the boil so that the full flavor of vanilla infuses into it. Take off heat
4. Pour the boiling cream and milk onto the sugar and egg yolk mixture Mix well and pass through a fine strainer.
5. Divide the mixture among six ramekins and cook them in a hot water bath in the preheated oven for 30~40 minutes until just set. Allow the ramekins cool, then chill in the refrigerator.
6. Sprinkle the top of each ramekin with the extra sugar and caramelise until golden brown with a butane torch of under a hot broiler. Allow the sugar to set hard,then serve.