Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Boil up cream, milk, vanilla pulp, vanilla pod and 100 g sugar. Whisk egg yolk and eggs in a bowl. Stir about 100 ml of hot milk into the egg yolk, then stir back into the rest of the milk. Pass the egg milk through a sieve into a litre measure. Place 4 flat moulds on a fat pan and fill with the egg milk.
Place the pan in the preheated oven (electric cooker: 125 °C/ circulating air: not suitable/ gas: level 1) and pour hot water over it so that 2/3 of the moulds are in the water. Cook the crème for approx. 1 hour, then remove from the fat pan and allow to cool. Cut the carambola into slices. Sprinkle each Crème Brûlée with 1 teaspoon of sugar and caramelise with the gas burner. Decorate with carambola, physalis and mint and serve immediately
45 minutes waiting time