Preheat oven to 325º.

Pour the cream and milk into a saucepan over medium low heat.

Pour the vanilla bean paste into the cream mixture.

Heat the cream, stirring frequently, just until tiny bubbles start around the edges.

In a mixing bowl whisk the egg yolks and sugar until the sugar has dissolved and it's a pale yellow color.

Slowly, add a small amount of the hot cream to the egg mixture; stir constantly.

Add a bit more and continue stirring.

Add the rest of the cream to the eggs and stir until well mixed.

Stir in the vanilla extract.

Place your ramekins in a jelly roll pan.

Fill the ramekins with the custard mixture and fill the roasting pan 1/2 way up the ramekins with very hot water.

Place the baking pan into the oven and bake about 40 minutes.

Take out of the oven when the brûlée is set on the edges and jiggly in the center.

Remove ramekins from the baking pan and place in the refrigerator.

Chill for at least 3 hours and up to a few days.

Before serving, remove ramekins from the refrigerator.

Top each creme brûlée with a spoonful of sugar - be generous!

Use a kitchen torch to caramelize,

DO NOT burn the sugar.

Let stand for about 5 minutes to allow the sugar to harden and serve.

Serve alone or top with fresh fruit