French Crème Brûlée - 2

Steps: 1. Combine whole milk, heavy cream, and the seeds scraped from a split vanilla bean (along with the pod) in a saucepan. 2. Heat over low heat until tiny bubbles form around the edge, then remove from heat, cover, and let steep for 10-15 minutes to infuse the vanilla flavor. 3. In a large bowl, whisk together egg yolks and granulated sugar. Whisk gently until just combined (do not over-whisk, as this can create too many bubbles). 4. Slowly pour the slightly warm milk mixture into the egg yolk mixture while stirring gently to temper the eggs and prevent them from scrambling. 5. Strain the custard mixture through a fine-mesh sieve 1-2 times to remove any impurities or surface bubbles for a smoother texture. 6. Pour the custard into heatproof ramekins or custard cups. Preheat your oven to 140°C (285°F). Place the ramekins in a deep baking pan and fill the pan with hot water, about halfway up the sides of the ramekins. 7. Bake for about 30-40 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. 8. Remove from the oven and let cool. Chill in the refrigerator for at least 6 hours or overnight for the best texture.