Crème Brûlée with Mulled Wine

For the crème brûlée with mulled wine, cut the vanilla pod in half lengthwise and scrape out the pulp. Bring whipping cream with crème fraîche, vanilla pulp and pod to a boil and stir in the mulled wine. Remove saucepan from heat, put lid on and let steep for about 15 minutes. Then remove vanilla bean. Combine egg yolks with vanilla sugar, whisk gently into whipped topping mixture and whisk until blended. Pour the mixture into ovenproof portion molds and place them in a vessel filled with hot water (water bath). The water should reach to just over halfway up the ramekins.

Cook in the oven preheated to 150°C for about 30 minutes. Sprinkle cane sugar over the crème brûlée and gratinate at maximum top heat (switch on grill coil) until the sugar is golden and caramelized to a crisp. You can also use a scorcher for this.

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