Cut the vanilla pod lengthwise and scrape out the vanilla pulp with a knife. Add the vanilla pulp to the milk and heat, but only boil briefly.
Beat the eggs and separate them. Beat the egg yolks with the sugar until foamy. Mix in the whipped cream and finally add the heated milk. Mix the ingredients quickly.
Pour into ovenproof ramekins, not too high, and cook in the oven at 95 °C-100 °C for about 75 minutes. The crème brûlée is ready when the mixture has set.
Place the ramekins in a large pan half-filled with water to create a good humidity in the oven. It works even better in a steamer at 100 °C.
Then refrigerate the crème brûlée for a few hours.
Before serving, sprinkle the cooled crème brûlée with cane sugar and heat it with a crème brûlée torch or a Bunsen burner until a beautiful caramelized sugar layer forms.
Alternatively, you can also use normal granulated sugar for sprinkling. Whole cane sugar is more intense in flavor and gives a darker color.