The recipe is taken from Justin North from his book " French lessons "
Here are the ingredients :
350 gr heavy cream
125 gr milk
1 vanilla bean, split lengthwise
7 egg yolks
70 gr sugar
1/4 tsp salt
3/4 demerara sugar
in a pot, heat milk, cream with vanilla pod, once milk start to boil, remove pot from heat and cool down to room temperature.
Whisk egg yolks and caster sugar together until light and thick, pour the milk slowly into egg yolks mixture, stir gently to combine. Put the mixture in the fridge over night to degas the air bubles which has formed during the whisking and stirring from.
Preheat oven to 110 degree Celsius, pour creme mixture into creme brulee ramekins and lay them in a bain marie. Pour in hot waters, bake for 45 minutes until set. Cool down and let the creme brulee rest for 2 hours at room temperature. Store this overnight in the fridge, make sure you blot dry the surface with the kitchen towel before torching.
Sprinkle demerara sugar over surface of creme brulee, more sugar will give a thicker glassy and crunch caramel sheet.