Christmas crème-brûlée

Name: Christmas crème-brûlée
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Vanilla pod; 0?a Milk; 125 g Whipped cream; 100 g + approx. 6 tablespoons sugar; 5 Egg yolk (Gr. M); 1⁄2 Tsp Cinnamon

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Vanilla pod
0?a Milk
125 g Whipped cream
100 g + approx. 6 tablespoons sugar
5 Egg yolk (Gr. M)
1⁄2 Tsp Cinnamon

Directions

1
Preheat oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Cut the vanilla pod lengthwise and scrape out the pulp. Boil up the pod and pulp with milk, cream and 100 g sugar in a pot.
2
Remove the pod.
3
Mix the egg yolks in a bowl. Stir in hot vanilla milk in a thin stream. First pass through a fine sieve, then distribute into four to six ovenproof moulds (each containing approx. 200 ml).
4
Cook in a hot oven for approx. 1 1⁄4 hours. Take out, let it cool down, cover and put in a cool place for at least 4 hours.
5
To serve, mix 6 tablespoons of sugar with cinnamon. Spread over the vanilla creams. Caramelise with the kitchen gas burner, swinging the flame slightly back and forth at a slight distance so that the sugar does not burn.