Crème brûlée

Prepare the cream 

Cut the vanilla pod lengthwise and remove the seeds with the back of a knife. Put the vanilla seeds and the milk in a small pot and bring to the boil. Add the cream and heat up the liquid, stirring constantly, but without bringing to the boil. Beat the egg yolks and sugar until creamy, then gradually stir them into the cream mixture using a whisk.  

Steam the cream 

Divide the mixture evenly between four glass ramekins, put them on the perforated tray and steam in the X BO (80°C/80% humidity, automatic programme “Crème brûlée”) for 1 hour.  

Finishing touches 

Remove the crèmes brûlées from the X BO, leave them to cool and sprinkle the brown sugar on top. Caramelise the sugar using a cook’s blowtorch. 

Pro tip 

To ensure optimum consistency of the caramel topping, do not flambé until cold.