Approx. 60 min
Whipping Cream250 ml
Vanilla Pod1 pc
Egg Yolk120 g
Heat the whipping cream, milk, vanilla pod and half of the sugar until it smokes.
Whisk the other half of the sugar and egg yolk together in a bowl.
Pour in the mixture in (1). Mix well with a whisk.
Run the mixture through a strainer. Pour into ramekins.
Put the ramekins into the Steam Oven. Select the Top Hot Wind & Steam mode and bake for 20-25 minutes.
Let the brûlée cool. Refrigerate for about 30 minutes.
Sprinkle sugar on top and burn with a gas torch to create the caramel crust. Done.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference