Christmas-Crème-brulée

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 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. Remove pod

2. 2

   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). Cook in the hot oven for about 1 1⁄4 hours. Remove and let cool off,

3. 3

   Cover and leave to cool for at least 4 hours

4. 4

   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 distance to prevent the sugar from burning

5. 5

   waiting time approx. 4 hours