Blood Orange Crème Brûlée

1 Preheat the oven to 150 °C or 300 °F. Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pulp, heavy cream and milk.

2 Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pulp.

3 Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour the cream mixture in it, whisking constantly. Add blood orange juice and grated zest and mix well.

4 Carefully pour the mixture into 4 ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30-35 minutes. Let them cool on a wire rack.

5 Right before serving sprinkle the custard with 1 tablespoon brown sugar per portion and use one of the 5 methods described below to caramelize the sugar (see notes). Garnish with blood orange zest. Enjoy!