Crème Brûlée À La Sacher

For the Crème Brûlée à la Sacher, boil milk with whipped cream and vanilla bean pulp. Mix yolks with brown sugar and pour hot liquid over.

Pour into a shallow bowl and set in a bain-marie at 110°C, covered with cling film, and leave to cool for 2 hours. Sprinkle the crème brûlée à la Sacher with brown sugar and flame with a blowtorch.

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