Scrape out the pulp of the vanilla pod and add the hollowed out pod to the milk in a small saucepan. Bring to the boil briefly and then let cool down.
Meanwhile, heat the oven to 150 ° C (top and bottom heat) and put the cream and egg yolks in a mixing bowl. Now remove the hollowed out vanilla pod from the vanilla milk. Then add the cooled vanilla milk to the cream and egg yolks and stir with a hand mixer. Then stir in the sugar and egg liqueur.
Put the whole thing in fireproof bowls (the amount is enough for 6 small, oval porcelain molds or for 4 medium-sized, round glass molds) and place them in the drip pan on the middle rail. Now fill the drip pan up to the edge of the molds with boiling water and let the cream set for about 60 minutes.
Take the molds out of the drip pan and let them cool in the refrigerator for at least 3 hours.
Distribute the white sugar evenly on each mold. Now flame slowly and evenly with the help of a flambé burner until a smooth layer of caramel has formed.
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