Vanilla crème brûlée

Preparation

1. 1

   Heat the cream with the split vanilla pod.

   Speed 2🌡 90°C⏱ 5 min
2. 2

   Whisk the yolks with the sugar in a separate bowl. Slowly pour in the hot cream.

   💡 Mix by hand outside the Thermomix.

3. 3

   Divide among ramekins. Bake in a bain-marie in the oven for 30 min at 150°C.

4. 4

   Refrigerate for 4h. Sprinkle with brown sugar and caramelise with a blowtorch.

   💡 Serve immediately after caramelising.