Crème brûlée with angels kiss the night - vinegar

Ingredients

1 vanilla pod
2 egg yolks
100 ml milk
125 g crème fraîche
5 ml angels kiss the night - vinegar
40 g powdered sugar
Some brown cane sugar to flambé Fresh fruits
5 ml vanilla vinegar

Preparation

Mix the egg yolks, powdered sugar and pulp of the vanilla pod over a warm water bath until the sugar has completely dissolved. The crème fraîche and angels kiss the night - stir in the vinegar and continue beating over the water bath until the mixture becomes firmer. Please make sure that it does not get too hot. Pour the cream into beautiful bowls and bake in the oven at 160 ° C for about 30 minutes. Let cool down and spread the brown cane sugar on top, flambé with a gas burner. Kiss the night with angels - perfume vinegar. Cut the fresh fruit into small pieces and marinate with the vanilla vinegar and serve with the lukewarm cream.