In a pot, mix in cream, milk and vanilla paste together. Then place it over medium-high heat and bring to a boil.
Remove from the heat, cover and allow it to sit for 15 minutes.
In a medium bowl, whisk together sugar, egg and egg yolks until they are well blended and it just starts to lighten in color.
Add the cream and milk mixture a little at a time, stirring continually.
Pour the liquid into 4� ramekin, and place the ramekin into a large cake pan.
Pour enough hot water into the pan to come halfway up the sides of the ramekin.
Bake at 160�C just until the creme brulee is set, but still trembles at the center. This takes approximately 40 to 45 minutes.
Remove the ramekins from the pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Spread castor sugar evenly on top, then using a blow torch, melt the sugar to form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.
