Place <quantity>100<unit>g</unit></quantity> of egg yolks and <quantity>75<unit>g</unit></quantity> of white sugar in a bowl

Scrape the seeds out of <quantity>½</quantity> vanilla bean and add to the yolk mix

Mix to combine

Add <quantity>500<unit>ml</unit></quantity> of heavy cream. Mix until the sugar is completely dissolved, without incorporating any air to avoid bubbles

Divide <quantity>½<unit>cup</unit></quantity> of mixed berries into <quantity>6</quantity> ramequins

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Remove the vanilla pod from the cream. Pour the mixture over the berries until you fill the ramequins

Place the ramequins in a tall heatproof tray. Pour lukewarm water to cover ½ of the ramequins

Cover the tray with aluminum foil and place in the oven to bake for 35m until set

Remove the ramequins from the water and dry them. Make sure to not drop water into the crème brûlée. Let it cool down

Sprinkle white sugar on the surface of the crème brûlée and spread it evenly

Torch the sugar making circular movements until it melts and caramelizes. The crème brûlée is ready

Crack and enjoy!