Crème brûlée with chestnut cream

Preheat the oven to 150°C.
Whisk together the egg yolks and sugar.
Split the vanilla pod in half and remove the pulp with the tip of a knife.
Heat the Alsace Lait low-fat crème fraîche for whipping and add the vanilla pulp. As soon as it begins to simmer, remove the saucepan from the heat.
Slowly pour the cream over the eggs and sugar, continuing to stir. Add the chestnut cream and whisk until smooth.
Pour the mixture into ramekins and cook in a bain-marie in the oven at 150°C for 45 minutes. After cooking, leave to cool and then put the ramekins in the fridge for 3 hours.
Sprinkle with brown sugar and caramelise using a blowtorch.

Enjoy! You're in for a treat!