In a pot at medium heat, add the milk, the heavy cream, half of the sugar, vanilla and mix gently with a spoon.
Remove from the fire, before the mixture comes to a boil.
In a bowl, add the yolks, the remaining sugar and mix with a hand whisk, until all the ingredients are combined.
In a slow but steady pace, pour the hot cream mixture gradually into the mixture of yolks, while continuously whisking, preventing them from being baked.
Strain using a chinois or a fine sieve and let the mixture aside, until the bubbles on the surface disappear.
Before dividing the mixture, you should better wait for the foam that was created on the surface of the crème to settle.
Divide the cream into individual rameskins, filling the three fourths.
Bake in a preheat fan-assisted oven at 90 ο C for 55-60 minutes (until the texture in the surface of the crème is jelly)
Remove the crèmes from the oven and let them cool at room temperature for approximately 20 minutes.
Put in the fridge for approximately 2 hours to cool well and thicken. For the caramel crust, sprinkle the surface of the crème with plenty of sugar, then pour it off into the next crème rameskin, until all pots are covered with sugar. With a kitchen torch, cook the sugar, until it turns into dark brown caramel. Let it cool for 1 to 2 minutes, until the crust gets crunchy and serve.
TIPS: *You can add the skin of the fresh vanilla into the bowl with the sugar, so as to make it more aromatic. *Be careful with the amount of sugar you use for the caramel. If there is not enough, then the crème may be burnt when caramelized. *Try serving the crème brûlée with a sauce made of fruits, such as strawberries or blackberries. Additionally, you can add a different flavor to your crème, if you want to, by infusing it with spices, such as cinnamon or cardamom. *You can heat the mixture of the milk, crème, vanilla and half of the sugar and leave it overnight in the fridge, until it is gets a strong natural vanilla flavor.
