Cut the vanilla pod lengthwise and scrape out the pulp. Boil up with cream and milk. Stir eggs and 2 tablespoons of sugar until smooth. Gradually stir in the hot cream mixture. Divide into 6 ovenproof moulds (approx. 160 ml each)
Pour hot water into a frying pan or large flat casserole dish. Place the moulds inside and let them set in the preheated oven (electric cooker: 200 °C/gas: level 3) for about 45 minutes. After approx. 20 minutes, switch the temperature down (electric oven: 100 °C/gas: level 1). Let it cool down first, then put it in a cool place for at least 6 hours
Sprinkle the creams with 1 teaspoon of sugar each. Caramelise under the hot oven grill for 2-3 minutes until golden brown. Decorate with mint. Serve with apricots marinated in liqueur
If you would like to prepare such a caramel crust more often: with an iron (spiral-shaped cautery) or a small gas burner from the DIY store it works perfectly