Creme Brulee.

Arrange the cream and vanilla in a pot, heat over high heat until it releases the boil, revolver and reserve.

In a bowl, put only the buds next to half of the blond sugar and beat hard until the beater lifted, a thread is formed.Add little by little the hot cream mixture, mix until integrating the ingredients.

Then transfer the mixture to individual wells and bake to a maria bath at 160 ° C 45-60 mins.Once ready to let cool and refrigerate for 1 hour.

Then add 1 cdta of blond sugar in each well and brown with the help of a blowtorch.If you do not have torch you can heat a spoon in the kitchen and pass over sugar and you will achieve the same effect.