Creme Brulee

Beat eggs with egg yolks and 50 grams (approximately 2 ounces) sugar until fluffy. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir vanilla seeds and thyme into egg mixture.

In a saucepan, bring milk slowly to a boil with the vanilla pod then remove from heat and allow to infuse for 5 minutes. Remove the pod and stir the hot milk into the egg mixture. Pour mixture into buttered ramekins with 12-14 cm (approximately 4 3/4-5 1/2 inch) diameter) and place on a high edged baking sheet. Pour boiling water onto the sheet until the ramekins are immersed in the water.

Bake in a preheated oven at 160°C (approximately 325°F) for about 50 minutes then remove and allow to cool. Place in the refrigerator for at least 1 hour.

Before serving, heat up the oven grill. Sprinkle remaining sugar over the cream. Set ramekins on a high edged baking sheet and pour in ice-cold water until ramekins are immersed. Move to the top rack under the grill and let the sugar caramelize for about 4-5 minutes.