Preparation
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In a bowl, place the eggs, sugar and vanilla sugar. Beat everything until you get a light and fluffy cream.
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Heat the cream and milk. As soon as it starts to boil, remove from the heat and let it rest for 10 minutes.
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Slowly whisk the warm cream into the egg yolk mixture, stirring constantly to prevent it from cooking.
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Pour the mixture into small ramekins (ceramic bowls). Place them on a tray with hot water to create a bain-marie.
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Bake in the airfryer at 150ºC for around 25–30 minutes or until the center is slightly firm but still shaking.
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Let cool to room temperature, then refrigerate for at least 2 hours (or overnight).
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Before serving, sprinkle a thin layer of sugar over the crème and burn it with a kitchen torch (or bake in the oven using the browning option) until a golden crust forms.
