Appliance: Gaggenau Single oven Cook time: 25 Minutes Chill time: 45 Minutes Function: Hot Air Servings: 4 Ingredients: Fresh Cream 200ml Sugar 100ml Egg Yolk 40g Vanilla essence 10ml

Directions: In a saucepan, mix fresh cream, sugar, egg yolk, and vanilla essence. Slowly bring it to a boil on a gas hob/ induction. On a baking tray add water, pour your mixture into ramekin moulds and bake it (called as water bath) for 25-30 minutes using hot air function at 175°C. Once the crème brûlée is baked, remove the ramekins from the tray and allow it to cool. While serving, sprinkle castor sugar on top of crème brûlée, with a blowtorch melt and caramelize the sugar until it appears golden in colour. Serve cold.