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Vanilla Crème Brulée

Julienne: You are Michael, you're in a famous French restaurant and ordered creme brulee for dessert: it is beautiful to behold, is sweet, is unbearably perfect. Suddenly Michael realizes that does not "want" the creme brulee ... no, he wants something else.
Kim: And what does he want instead?
Julienne: Gelatin ...
Kim: Gelatin?! Why jelly?
Julienne: Why is it more to his taste the jelly! The gel responds more to the taste, I understand that in comparison to the crème brûlée is just jelly, but it's probably what it takes for him.
Kim: Can I become a jelly!
Julienne: No, the creme brulee will never gelatin, you can never be jelly!
Kim: I've got to jelly!
Julienne: You'll never become jelly!

(From "My Best Friend's Wedding")

Ingredients:

• 2 egg yolks 200 ml cream
• 40 g sugar 1 vanilla pod
• cane sugar flavored with vanilla ( I brought him a gift from Martinique, but you can make at home, leaving a vanilla bean in a package of sugar cane for a week )

Procedure:

Whip the egg yolks with sugar until they become pale yellow. Slit the vanilla pod lengthwise and scrape out the seeds inside, with the help of a spoon. Pour in egg mixture and sugar and mix them. Add the cream, stirring constantly. Distributed in 4 cocottes small (or 2 large), you will place in a baking pan filled with water to half height cocottes. Infornate a 110° per 1h e 10'.

Fate raffreddare completamente le cocottes, possibilmente per una giornata intera, quindi, poco prima di servire, cospargete la superficie di ciascuna con lo zucchero di canna. Create uno strato omogeneo (potete compattarlo leggermente con le dita, se credete), ma non troppo abbondante, altrimenti non caramellerà bene.

Passate il caramellatore (inutile raccontarsela: il grill del forno non va bene, per la crème brulée occorre il caramellatore), possibilmente impostato sulla modalità AIR (fiamma lunga e stretta) sulla superficie, mantenendo il ferro a una certa distanza, per evitare che lo zucchero bruci. Vi consiglio, per questo, di farlo scorrere con movimenti regular and slow, so as to achieve a golden crust, but not too dark.

consolidate Let the caramel for a few minutes and serve