serve for 6
INGREDIENTS: ts = teaspoon tbsp = tablespoon
50 cl whole liquid cream (Krem fløte)
100 gr sugar
6 egg yolks
6 tbsp brown sugar
1 vanilla pod
PREPARATIONS:
- Cut the vanilla pod in half to extract the seeds
- Heat the cream over low heat with the pods and leave to infuse
- Beat the yolks and sugar + the vanilla seeds vigorously to obtain a frothy mixture
- Gradually pour the warm and filtered cream over the yellow / sugar mixture, mixing continuously
- Preheat the oven to 160 ° C
- Put the cream in a small round mould and cook in a bain marie for 30 to 35 minutes, the cream should shake like a flan (the water of the bain marie should be already hot)
- Take out of the oven, put the creams in the fridge for at least 1 hour
- Pour a layer of sugar on top and let caramelize with your blowtorch
Astuce : the thickness of the cream should be around 2 cm.
