Karamell-Crème Brûlée

For the caramel crème brûlée, first bring the whipping cream, milk and candies to the boil and stir until the candies have dissolved. Let cool a little and stir in the yolks.

Refrigerate for at least 3 hours.

Preheat the oven to 95 °C before using. Pour the cream into ovenproof ramekins. Place in the oven for about 1 hour, until the cream is set and has a thin skin.

Chill again in the refrigerator.

Sprinkle with sugar and caramelize the crème brûlée briefly.

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