Basic cream: Heat the cream with the sugar and vanilla bean. When the sugar has dissolved, remove from the heat and let it cool for about 1 hour. Once it has cooled, add the egg yolks, mix and pour the mixture into baking dishes. Bake the mixture in a water bath at 130 °C for 1 hour and 20 minutes. After baking, let it cool properly, preferably overnight.

Serving: Before serving, sprinkle the cream with cane sugar and flambé with a flambé gun. Serve the crème brûlée in a baking dish and garnish with fresh fruit.