Here is a classic dessert that is very easy to make with a smooth texture, an incomparable vanilla flavor and a thin layer of crunchy caramel… Personalize this dessert with cocoa powder, matcha tea or rose water for example!
Ingredients
50 cl of full liquid whipping cream
100 g of sugar
6 egg yolks
6 tablespoons of brown sugar or muscovado sugar
1 vanilla bean
ramekins and a kitchen torch…
Preparation :
1 – Cut the vanilla pod in half to extract the seeds or use liquid vanilla
2 – Gently heat the cream with the pods and let it infuse.
3 – Vigorously beat the egg yolks, sugar, and vanilla seeds until the mixture is frothy.
4 – Gradually pour the cooled, strained cream over the egg yolk/sugar mixture, stirring continuously.
5 – Preheat the oven to 160°C
6 – Place the cream in the ramekins, and cook in a bain-marie for 30 to 35 minutes; the cream should wobble like a flan.
7 – Remove from the oven and refrigerate the custards for at least 4 hours
8 – Pour a layer of sugar on top and caramelize with your blowtorch.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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