Ingredients

• 200ml of sour cream 
• 110g sugar
• 5 egg yolks
• 2 vanilla pods
• 6 ramekins
• 1 hollow mold

Preparation

Heat the oven to 180°C.

Split the vanilla in two. Add the seeds, pod and sugar to the milk and infuse in a saucepan over medium heat until boiling.

Let the liquid cool for 1 minute.

Mix the egg yolks and slowly add to the milk-sugar-vanilla liquid until smooth.

Divide the mixture between the ramekins and place in the hollow mold. Fill the mold with hot water to half the height of the ramekins​.

Cook the creams for 35 minutes. The creams are ready when they start to have a less liquid texture.

Remove the ramekins from the oven to let them cool in the open air for 30 minutes.

Refrigerate for 3 hours.

When serving, sprinkle brown sugar on each cream and burn the sugar using a blowtorch.