A fine crack of caramel over cool vanilla custard is a quiet pleasure, and serving the brûlée on a plate gives it room to feel both rustic and composed. This version follows the distinctive plated style described in the source, using UHT cream and milk for a smooth, even custard beneath its crisp sugar top.
Heat the oven to 150°C (130°C fan). Set four shallow, oven-safe dessert plates in a roasting tin.
Pour the cream and milk into a saucepan. Scrape in the vanilla seeds and add the pod, then warm gently until steaming but not boiling. Remove from the heat and leave to infuse for 10 minutes. Remove the pod.
Whisk the egg yolks and 75 g caster sugar in a bowl until combined. Gradually whisk in the warm cream mixture, then strain the custard into a jug.
Divide the custard among the plates. Pour hot water into the roasting tin until it reaches about halfway up the sides of the plates.
Bake for 25-35 minutes, until the edges are set and the centers still have a slight wobble. Carefully lift the plates from the water bath and cool, then refrigerate for at least 4 hours until thoroughly chilled.
Just before serving, blot any moisture from the custard surface. Sprinkle each plate evenly with caster sugar and caramelize with a kitchen torch, or briefly place under a very hot grill, watching closely. Let the sugar harden for a minute before serving.
The source describes the use of UHT dairy and serving the custard on a plate, but does not give quantities or a full method. This is a classic-style reconstruction; use shallow oven-safe plates and allow time for chilling.