Crème Brûlée

For the crème brûlée, cut the vanilla pod in half lengthwise and scrape out the pulp. Bring whipping cream with crème fraîche, vanilla pulp and pod to a boil. Remove saucepan from heat, put lid on and let steep for about 15 minutes. Then remove vanilla pod.

Combine egg yolks with vanilla sugar, whisk gently into whipped topping mixture and whisk well. Pour mixture into ovenproof ramekins and place them in a vessel filled with hot water (water bath). The water should reach to just over halfway up the ramekins. Cook in the oven preheated to 150°C for about 30 minutes, until the whipped cream is firm but still elastic.

Allow to cool at room temperature and refrigerate for at least 12 hours, protecting the flavor. Sprinkle cane sugar over the cream and gratinate at maximum top heat (turn on grill coil) until sugar is golden and caramelized to a crisp.

Remove the ramekins again. Allow to cool at room temperature for about 10 minutes, then place in the refrigerator for another 30 minutes and serve the crème brûlée cold.

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