Christmas creme brulee

1.

Preheat the oven (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer). Cut the vanilla pod lengthways and scrape out the pulp. Bring the pod and pulp to the boil with milk, cream and 100 g sugar in a saucepan.

2.

Remove the pod.

3.

Mix the egg yolks in a bowl. Stir in hot vanilla milk in a thin stream. First brush through a fine sieve, then divide into four to six ovenproof molds (approx. 200 ml each).

4.

Cook in a hot oven for about 1 1⁄4 hours. Remove, let cool down, cover and chill for at least 4 hours.

5.

Mix 6 tablespoons of sugar with cinnamon to serve. Spread over the vanilla creams. Caramelize with the kitchen gas burner, gently swinging the flame back and forth from a little distance so that the sugar does not burn.