1 vanilla pod - 25cl of milk
- 5 egg yolks
- 70g of sugar - 250g of whole cream - Brown sugar for finishing
Bring the milk to the boil with the vanilla pod split and scraped. Remove the pan from the heat and let steep 10 minutes.
Meanwhile, whisk the egg yolks with the sugar. Add the liquid cream. Pour the cooled vanilla milk and mix again.
Garnish the ramekins with a ladle.
Bake for about 1h15 at 100 degrees.
Let cool completely.
Sprinkle creme brulee with brown sugar. Throw a blow. Re-sprinkle with brown sugar and re-blow the torch before tasting.
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