ready in 1 hr
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Bring the milk to the boil with the cream, vanilla seeds and pod.
Whisk the eggs yolks with the sugar until thick and creamy, but not foamy, and gradually add the hot vanilla milk.
Pour the mixture into the ramekins through a sieve. Place the ramekins in a roasting tin or casserole dish and pour in enough hot water so that it comes 2/3 of the way up the outside of the ramekins. Cook in the oven for around 35 minutes to thicken; it may take a further 10-15 minutes.
Remove from the oven, leave to cool and then chill in the fridge until completely cold.
Heat the grill function on the oven.
Sprinkle the top of the custard mixture with brown sugar and put under the grill briefly until the surface of the sugar caramelises. Alternatively, scorch with a Bunsen burner.