Crème Brûlée

Heat the liquid cream over low heat after adding a tablespoon of vanilla, without bringing it to a boil.

In another bowl, beat the egg yolks with the sugar and 1 tablespoon of vanilla

You can add lemon zest if you like and mix until you have a smooth, slightly chunky mixture.

Let the cream cool slightly, then gradually add it to the egg mixture while stirring constantly to avoid cooking the eggs.

Pour the mixture into ramekins, then place the ramekins in a baking tray filled halfway with boiling water.

Bake in a preheated oven at 160°C (320°F) for 40 minutes, or until set.

Once baked, let them cool slightly, then cover and refrigerate for at least 5 hours

Before serving, sprinkle a thin layer of sugar on top and caramelize it using a kitchen torch or under the oven broiler until golden and crisp.