Cream custard with spun caramel

Beat the crème fraiche through the custard and divide this mixture into four sections. Put them in the refrigerator.

For the spun caramel, melt the sugar with 5 tablespoons water on a low setting until the sugar has melted.

Switch it slightly higher and let the mixture caramelize but make sure it stays very light brown.

Take the pan from the heat source. Put a fork in the caramel and move it quickly above a sheet of baking paper back and forth while the caramel drips in thin strings of the fork.

Put the fork into the caramel again and again and add caramel threads (this can be stored in advance if stored properly). Serve the cream custard with a caramel spun on it.