this is a weekly dessert, and is also known as a crème bruleé.
Ingredients: Milk and sugar and vanilla, sugar, egg yolks, fresh cream used normally for whipping.
Procedure: Melt the sugar in the milk and the vanilla kerns. Mix the cream with the egg yolks and add the hot milk with the sugar and the vanilla. Pour in little porcelain low bowls and cook for 45 minutes at 90°C. The cream is ready when it is trembling and not hard. Cool down quickly, before serving pour brown sugar on the top and burn it.
