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Prepare the custard
Preheat the oven to 130°C. Separate the egg yolks and pour them into a bowl. Add the vanilla seeds (ideally from a whole vanilla bean) and whisk.
Add sugar and a pinch of salt and mix until the sugar has dissolved.
Slowly add the cream and whisk until smooth.
Fill the custard into bowls
Pour the custard into 4-6 small oven-safe bowls and fill them as close to the rim as you can.
Bake the créme brûlée
Put the bowls on a baking tray and place it in the preheated oven for about 30-45 minutes, depending on the depth of the bowls. Remove the bowls from the oven when the consistency of the custard is wobbly like jello and isn’t liquid form anymore. Let them rest for five minutes to cool down before putting them into the fridge.
Brown sugar on top
Remove the bowls from the fridge when they have completely cooled. Then sprinkle a fine layer of brown sugar over the tops of the custard treats.
Grilled dessert!
Now, it’s time to heat up your Otto Grill. When your grill has reached its full temperature, place the bowls on the grid and adjust the Meat-O-Meter to the highest level. Grill them for about 30 seconds until the sugar is golden brown and bubbling. Crème brûlée is served cold, so only the sugar on top has to melt forming a brown and crispy crust layer. Bon appétit!
