Chocolate and vanilla crème brûlée: Stage 3

Prepare the vanilla cream

Preheat the oven to 320°F (160°C).

Put into a saucepan: 125 ml whole milk, 125 ml liquid cream and ½ vanilla pod with its seeds scraped out.

Bring to the boil on medium heat, then turn off the heat, cover and leave to infuse for 10 minutes.