Crème brulée
For four
4 dl milk/cream mixture
1 vanilla pod
Piece of lemon peel
4 eggs
4 tbsp sugar
Topping:
4 tbsp cane sugar
Split the vanilla pod lengthways with a small knife. Boil the vanilla pod and the piece of lemon peel in the milk/cream mixture for five minutes. Remove the pod and the peel. Whisk the eggs and the sugar in a bowl. Pour the hot milk/cream mixture into the egg mixture, mixing all the time.
Divide the custard mixture among four ramekins and place them on an oven tray. Pour hot water onto the tray and place the custards in the oven at 170°C for about 30 minutes. Allow to cool and then sprinkle cane sugar on top of the custards. Place the ramekins under a pre-heated grill until the sugar turns golden brown. Serve with fruit compote or berries.
Fruit compote
100 g fresh strawberries
100 g fresh blueberries
100 g fresh raspberries
vanilla-flavoured white balsamic syrup
a few leaves of basil