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Easy - 15 Min
The recipe I propose asks you to soak the vanilla pod until the milk has cooled down, it's a minimum so that you can feel its aromas. If you have the opportunity, do this step the day before and let the pod infuse an entire night for a truly incomparable result!
Cooking in a double boiler is important to ensure a silky texture for your cream. The water in your water bath should be hot but not boiling.
This recipe can be made in ramekins or small individual dishes with high edges that can withstand heat. I recommend that they be prepared well in advance so that the creams cool down and put them in the refrigerator until serving time.
For 8 ramekins
100 cl whole milk
250 g brown sugar
2 vanilla pods
Split the vanilla and scrape the seeds with the back of a knife.
Heat the milk in a saucepan with the vanilla grains and pod. When the milk is boiling, stop the heat and let it cool completely, letting the pod infuse.
When the milk is cold, preheat the oven to 160°C.
Remove the pod and then return the vanilla milk to be heated.
Meanwhile, beat the eggs in a large bowl with the sugar until the mixture turns white.
When the milk is hot, pour it over the egg mixture while stirring constantly.
Pour the egg mixture into four ramekins.
Bake for about 1 hour in a double boiler in the oven. The creams must be golden.
Cool to room temperature and chill for at least two hours before serving.