Creme Brulee

Heat the milk over low heat, add the sugar, and stir until fully dissolved. In a separate bowl, whisk the egg yolks, then add the Cremio cooking cream and vanilla. Slowly pour the warm milk into the mixture, stirring continuously by hand.
Pour the mixture into small ramekins and bake in a water bath in a preheated oven at 130-140°C for 60-70 minutes. Once baked, let the ramekins cool in the refrigerator for 2-3 hours.
For the caramel, heat 30 ml of water and 100 g of sugar over medium heat in a small pan until the sugar dissolves and turns golden. Pour the caramel over the chilled crème brûlée before serving. Enjoy!