Split the vanilla in half. Add the seeds and the pod to the milk and leave to infuse in the refrigerator for the at least two hours.
Remove the beans and heat the milk and the sugar.
Pour over the whipping cream and egg yolks previously mixed and poor into crème brûlée ramequins. Bake immediately in an oven at 120° C for about 30 minutes until the cream is slightly wobbly in the centre.
Store in the refrigerator.
At serving time, place brown sugar on top of each cream and burnthe sugar with a blowtorch.