Ingredients:
– A bowl of Shamenet sweet cream at 38%
– a quarter cup of sugar
– Three egg yolks
– Vanilla extract spoon
Preparation:
Mix the egg yolks with the sugar until the mixture is homogeneous, add the vanilla extract and the cream and mix well.
Fill a mold with water and place the small pots of cream on top. Pour the mixture into the mold and transfer to a preheated oven at 140 degrees Celsius (285 degrees Fahrenheit) for one hour, or until the cream is firm. Transfer to the freezer for another hour, then sprinkle with a tablespoon of sugar and caramelize with a kitchen torch.
Serve immediately.
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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