Crème brûlée

Ingredients for 4 servings:

• 400 ml whipped cream
• 1 vanilla pod(s)
• 80 g sugar
• 5 egg yolks
• 4 tsp brown sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pour the measured cream into a saucepan. Preheat the oven to 150°C. Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Add the vanilla seeds and the finely chopped pod to the cream and bring to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and set aside. Whisk the egg yolks and sugar until light yellow and creamy. Heat the vanilla cream until just before boiling and then strain it into the egg mixture through a sieve while continuing to whisk (not the other way around!). Whisk for about 2 minutes longer. Pour the mixture into ovenproof dishes. Place the dishes in a baking dish, carefully fill the dish with hot water (enough to come halfway up the sides of the dishes), and place it on the bottom rack of the preheated oven. Let it set for about 40-45 minutes, then let it cool. Just before serving, sprinkle a teaspoon of brown sugar over each mold. Spread evenly. Caramelize the sugar with a Bunsen burner. The cream should be hot on top and cold on the bottom.