Crème brûlée

Method

1. 1 Split the vanilla pods and remove the seeds. Add them to a saucepan with the fresh cream, simmer over low heat until a simmer forms around the edges, then turn off the heat and let it steep for 15 minutes to release its aroma.
2. 2 Separate the egg yolks and beat them with two-thirds of the sugar until the mixture is pale in color.
3. 3 Slowly pour the warm cream into the egg yolks, stirring gently as you pour to prevent the eggs from clumping, then strain through a sieve to make it smooth.
4. 4 Divide the mixture into ramekins, place them in a tray filled halfway with hot water, and bake in a water bath at 150°C for 40 minutes, or until the center is still slightly wobbly.
5. 5 Let it cool, then refrigerate for at least 2 hours until the ice cream is firm.
6. 6 Sprinkle a thin, even layer of sugar over the surface, torch it until the sugar melts into a crispy caramel layer, and serve immediately.

With an appliance

• Air fryer 1 hr 24 min

  Replace step 4: spray oil on the outside of the small molds, place them in a shallow tray of water, then run the hot air oven at 165 degrees for 25 minutes, rotating the tray at the 13th minute; the ice cream will freeze faster (15 minutes) but only a few molds can be made per batch.