Step 1

First PhaseFor practicality, before starting to make the cream you should prepare the bain-marie where the creme brulee will be baked.

Step 3

Arrange a large, medium-deep refractory mold and fill it with water to a height of three fingers. This will cause the oven to fill with steam and ensure wet cooking.

Step 5

Bring the mold to the oven and turn it on medium heat 150 ° C / 300 ° F.

Step 7

In a bowl, beat the egg yolks with the sugar and a pinch of salt, until you get a foamy cream.

Step 9

If you want to speed up the process, you can use an electric hand mixer.

Step 11

In a medium saucepan, over medium heat, heat the milk with the vanilla. If you use vanilla pods, you can add the seeds and pod to the cooking.

Step 13

With the help of a strainer, add the tablespoon of starch, stirring constantly to avoid lumps.

Step 15

When you see that slight steam begins to come out of the milk, add the sour cream, stirring constantly.

Step 17

Add the yolk mixture and continue beating until all ingredients are well blended.

Step 19

Continue stirring for a few minutes until the cream begins to thicken. Turn off the stove and pour the mixture into the selected molds.

Step 21

Second PhasePlace the molds containing the creme brulee mixture onto a baking container.

Step 23

The water in the container should reach about half the molds with the cream. If you lack water, you can add a little more.

Step 25

Bake for about 25 minutes. Turn off the oven. Remove the tray from the oven and let the cream cool on a wire rack.

Step 27

You can prepare them one day in advance if you wish. When they are cold, you can store them in the fridge tightly covered until the next day.

Step 29

Third PhaseCover each of the molds with 2 tablespoons of sugar.

Step 31

With the help of a blowtorch (or one of the methods described above), toast the superficial sugar until it is a golden layer.

Step 33

Enjoy this warm dessert. If desired, you can decorate with maraschino cherries and mint leaves.