Crème Brûlée Mousse

 Ingredients:

- 500 ml of fresh cream

- 6 egg yolks

- 100 g of granulated sugar

- 1 vanilla bean (or 1 teaspoon of vanilla extract)

- Granulated sugar for caramelizing the surface

Instructions:

1. Preheat the oven to 150°C (300°F) and prepare six ramekins or molds for the mousse.

2. In a saucepan, heat the cream with the seeds from the vanilla bean (or vanilla extract) until it begins to simmer. Remove from heat and set aside.

3. In a bowl, whisk the egg yolks with the sugar until the mixture is pale and frothy.

4. Slowly pour the hot cream into the beaten egg yolks, stirring constantly to prevent the yolks from cooking.

5. Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens slightly. Do not let it boil.

6. Strain the custard through a fine sieve to remove any lumps.

7. Pour the custard into the ramekins or molds, filling them to the top.

8. Place the ramekins or molds in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins or molds.

9. Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

10. Remove from the oven and allow to cool completely at room temperature. Then, cover and refrigerate for at least 2 hours or until the custard is completely chilled and set.

11. Before serving, sprinkle an even layer of granulated sugar over the surface of each custard.

12. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Serve immediately and enjoy your Crème Brûlée Mousse with crispy sugar topping!