Stir milk, whipped cream, 80 g sugar and egg yolks with a whisk. Slit the vanilla bean lengthwise and scrape out the pulp with the tip of a kitchen knife or spoon.
Stir the vanilla pulp into the cream mixture and add the vanilla bean. Leave everything to cool for at least 1 hour with the lid on.
Pour the vanilla cream through a fine sieve into a wide measuring cup or possibly into a suitable bowl with a pouring spout to remove the pod and coarse pieces.
Place four ovenproof ramekins (about 150 ml each) in a gratin dish. Pour the vanilla cream into the ramekins. Place on the broiler of the hot oven (electric oven: 150 °C /fan: 125 °C /gas: level 1-2).
Pour enough hot water into the gratin dish so that the ramekins are about 2/3 full of water. Bake the cream for 50-60 minutes. Allow to cool a little, then refrigerate for 2-3 hours.
Sprinkle the cream with 1 tsp. sugar. Caramelize and solidify with the help of a gas burner or under a heated grill.
Bring the Krem to the table on the spot.
Fire! The best and quickest way to make the delicious caramel layer is with a gas burner. The “gourmet burner” in handy pistol format is just as suitable for flambéing and gratinating and is operated with standard lighter gas.
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