Crème Brûlée

For the crème brûlée, cut open the vanilla bean and remove the pulp.

Mix the sugar, egg yolks and vanilla pulp in a bowl. Bring the whipping cream to the boil in a saucepan and gradually stir into the sugar mixture.

Pour the mixture through a sieve into ovenproof molds. Poach the crème brûlée at 180 °C in a bain-marie for about half an hour.

Sprinkle the crème brûlée with sugar and caramelize under the grill grate.

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