200g liquid light cream (low-fat), 2 egg yolks (large)

20g sugar

Supplementary ingredients

6g vanilla sugar

Steps for Crème Brulee

1. Preheat the oven to 180 degrees

2. Pour the light cream and vanilla sugar (fresh vanilla pods and stalks) into a small saucepan. Pour the cream and vanilla sugar (fresh vanilla pods, seeds and stalks) into a small saucepan. Heat the cream over a low heat, stirring with a whisk, to dissolve the vanilla sugar

3. Mix the egg yolks with the sugar

4. Pour one third of the warmed cream into the yolks and sugar mixture, stirring well with a whisk

5. Pour the custard mixture into two thirds of the warmed cream and take off the heat to continue to whisk the custard mixture well

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6. Pour the whisked custard into the pudding containers

7. Place a baking tray in the oven and fill the tray halfway with hot water

8. Place the tray with the pudding and water in the middle of the oven and remove from the oven after 25-30 minutes

9. Allow the pudding cups to cool down a little after 10 minutes. Sprinkle the top of the pudding evenly with a thin layer of granulated sugar and burn it with a flame gun to give it a caramel color. Sprinkle another layer and burn it again.