Composition / ingredients
Cooking method
1. Pour the cream into a saucepan, add vanilla, scrape the pod, heat over the fire, but do not boil.
2. Place the egg yolks and sugar in a deep bowl, whisk at medium speed for about two minutes, until the mass lightens.
3. Without stopping whipping, very carefully, in a thin trickle, pour in the hot cream and whisk everything together until completely homogeneous, until both masses become one.
4. Place a folded kitchen towel on the bottom of the baking sheet (the baking sheet should be with a high side, since water will be poured there). Place small baking molds on a baking sheet.
5. Fill the molds with the resulting cream by about 3/4 of the total volume.
6. Pour hot water into the baking tray so that it reaches half the height of the molds.
7. Bake for about 40 minutes in an oven preheated to 120 degrees. Then remove the baking sheet from the oven and let it cool to room temperature without removing the molds from the water bath.
8. Cool the dessert for 4 hours (you can even leave it overnight).
Before serving, sprinkle the surface of each dessert with a teaspoon of sugar and burn with a kitchen burner until a caramel crust forms.
Serve on the table and enjoy!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla pod - 287 kcal/100g
- Egg yolks - 352 kcal/100g
