Creme brulee is a famous French dessert. The cream food is covered with a caramelized sugar layer. There are different ways of preparing the sugar, which is usually browned with a special Bunsen burner or under the grill. In this recipe the cream brulee is prepared in the oven. In contrast to shorter preparation in a water bath and subsequent browning of the crust, the crème brulee remains longer in the oven, which also forms a delicate caramel crust on the top of the cream. Preheat the oven to 170°. For the cream brulee first pour brown sugar into a mixing bowl. Cut a vanilla pod lengthwise with a sharp kitchen knife and scrape out the black vanilla pulp from the inside of the pod. Add the vanilla pulp to the brown sugar and mix together. Add the egg yolk and mix well with the sugar until the mixture becomes slightly lighter. Add the cream and milk one after the other to the egg yolk mixture with a whisk. Pour the cream brulee into small ovenproof moulds and place on a grid. Bake the cream brulee in a preheated oven at 170° for approx. 60 minutes until a light caramel crust forms on the surface, as shown in the picture above. Do not let the caramel get too dark, otherwise it tastes slightly bitter. Remove the moulds from the oven and either serve immediately, or leave to cool at room temperature and then place in the refrigerator until serving.