INGREDIENTS

• ½ vanilla pod
• 300 ml milk
• 150 ml cream
• 40 g sugar
• 3 egg yolk
• 3 tsp. brown sugar

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Slice open the vanilla pod lengthwise and scrape out the pulp. Heat the vanilla pulp and pod alongwith the cream, milk and sugar in the kettle to 93 °C (cup icon). Stir several times.
3. Whisk the egg yolk in a separate bowl until it is smooth. Remove the vanilla pod from the kettle and pour the hot milk and cream mixture over they egg yolk while continuously stirring. Pour the mixture into disposable espresso cups (approx. 55 ml).
4. Place the filled espresso cups alongside each other in the kettle and pour water down the side so that the cups stand in water up to around two-thirds of their height. Close the lid and heat to 93 °C (cup icon). Activate the stay-warm feature and allow the crème brûlée to thicken for around 20 minutes. Remove the cups and repeat for the remaining cups. Place in the fridge for around 1 hour.
5. Sprinkle the crème with brown sugar and caramelise with a flambé burner to achieve the desired browning and enjoy immediately.