Crème brûlée with redcurrants

The classic crème brûlée with a twist of tangy, ruby colored redcurrants. 

Crème brûlée with redcurrants
4 ramekins 

2 large egg yolks
1/2 vanilla pod, the seeds of
40 g sugar
240 ml heavy cream
Redcurrants
4 tbsp sugar for caramelizing.

In a bowl stir together egg yolks, vanilla seeds and sugar with a whisk. Stir, not whisk! Add the cream. Strain the cream through a sieve and let it rest for 30 minutes on the kitchen table. With a spoon remove the small bubbles on top of the cream. Cover the bottom of each ramekin with redcurrants. Divide the cream into the four ramekins and bake in the oven at 95 degrees Celsius for about 60 minutes – or until set. Check while baking. Cool down and keep in the refrigerator until serving. Add sugar on top and caramelize it with the help of a blow torch.