Typical dessert from the Basque Country region based on whipped cream and creme patissiere.
Using a knife open the vanilla pod in half and scrape the seeds out.
In a saucepan bring to the boil milk, double cream, vanilla seeds and pod. Once starts boiling take off the heat and discard the vanilla pod,set aside.
Mix the egg yolks, cornflour and sugar in bowl and whisk together until foamy texture forms.
Slowly incorporate the milk mix to the eggs while continuously whisking.
Transfer the mix to a pan on a medium heat and stir continuously until the mix thickens.
Fill up a piping bag with the cream and keep it in the fridge until it sets.
On a saucepan heat up sugar and water until sugar is dissolved, once dissolved incorporate the rum and bring to the boil until all the alcohol has been evaporated.
Soak the brioche in the syrup until it is completely covered. it should feel really wet and soft when taking it out the pan. Set aside in a roasting rack.
Part Three of the recipe:
In a bowl mix double cream and icing sugar and whisk until soft picks.Transfer the cream into a piping bag.
In a glass, ramekin or metal ring equally layer your dessert starting with the whipped cream , follow with the soaked brioche and finishing with the creme patisserie, sprinkle some sugar on the top of the creme and caramelise with a blow torch. Garnish with the mint leaves.
«When caramelising the sugar, try to be quick otherwise your torch will melt your cream.»