Creme de la Odeholm.

S4
6 egg yolks, if you use jumbo eggs use 5
100 ml sugar
350 ml cream
150 ml milk
1 vanilla pod
caramell or yellow sugar for the coating

Preheat oven to 110c.
Mix the yolks with the sugar and stir it well, do not whisk.
Mix the cream and milk in a pan, split the vanilla pod and scrape the seeds into the pan and drop the pod in aswell. Slowly bring to the boil while stiring, remove from heat and let it rest for a minute. Remove the pod. Little by little, while continuiosly stirring, pour the cream mix into the egg and sugar mix. Once the sugar is completly disolved into the mix it's ready.
Pour the mix into 4 oven proof bowls. Place the bowls fairly high up in the oven and cook for 40-45 minutes, when you poke the bowls there should be a slight movement in the center of bowl.
Take them out and let them chill in the fridge for at least 40 minutes.
Before serving, with a spoon spread the caramell sugar over the custard and burn it with a torch (if you don't have a torch you can grill it in the oven, just place the bowls directly under the grill).
Wait one minute before serving.

drink: espresso