Ingredients

• 500 ml 35% cream
• 6 egg yolks
• 80 g white sugar
• 1 g vanilla bean(or 2 tsp pure vanilla extract)
• 6 c. à soupe brown sugar(for caramelizing)
• 1 pincée salt

Instructions

1. 1

   Split the vanilla bean in half and scrape out the seeds. In a saucepan, heat the cream with the vanilla bean and seeds until simmering. Remove from heat and let infuse for 15 minutes. Remove the bean.

2. 2

   In a bowl, whisk the egg yolks with the sugar and salt until the mixture lightens in color.

3. 3

   Slowly pour the hot cream over the yolks, whisking constantly to prevent cooking the eggs.

4. 4

   Strain the mixture through a fine-mesh sieve to achieve a perfectly smooth texture.

5. 5

   Preheat the oven to 150°C. Divide the cream among 6 ramekins. Place the ramekins in a baking dish and pour hot water halfway up the sides of the ramekins. Bake for 35-40 minutes until the cream is set but still slightly wobbly in the center.

6. 6

   Remove the ramekins from the water bath. Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).

7. 7

   Just before serving, sprinkle each creme with a thin, even layer of brown sugar. Caramelize with a kitchen torch using circular motions until a golden, crunchy crust forms. Let harden for 2 minutes.

8. 8

   Serve immediately to enjoy the contrast between the cold cream and the crunchy sugar.