Preheat the oven to 140 degrees Celsius. Fill a deep-frying pan with boiling water that should reach ¾ from the top of the Brûlée cream ramekins. Boil the sweetened sour cream with the vanilla stick (previously scrape the insides with a knife and add it too) until it boils, then remove the pan from the heat. Set aside for 10 minutes, until the cream has cooled sufficiently (it should not be too hot).
Beat the egg yolks with the sugar with a whisk until the sugar has melted. Strain the warm cream through a strainer, then pour it over the eggs gently, stirring constantly with a whisk. Arrange the mixture in heat resistant ramekins/moulds in the water-filled pan. Bake for 15 minutes, then increase oven heat to 160 degrees and bake for another 10 minutes until custard.
Allow the dessert to cool and before serving, garnish with 2 teaspoons of superfine/granulated sugar each. The Brûlée effect is achieved with a special high-temperature torch or simply by baking it in a high-temperature oven by using the top heater.
