Preheat oven at 400F

Bring to a boil cream, milk and aromatic ingredient over medium high heat. Remove from heat and let cool covered for 15min.

Whisk together egg yolks and sugar until color just starts to lighten.

Add cream a little at a time stirring continuously.

Pour liquid in 4 ramekins.

Bake for 25min at 400F in a bain-marie until creme is set but trembling in the middle. Time depends on thickness of the crème brûlée.

Refrigerate for two hours.

Remove from fridge 30 min before serving. Sprinkle sugar on top and melt with a torch.