A soft center under a crunchy caramel.
Preheat the oven to 90°.
Pour into a saucepan the liquid cream, sugar, and a split vanilla bean scraped. Bring to a simmer and let infuse for 10 minutes.
Beat the egg yolks and then add the cream. Mix well.
Pour into ramekins and bake for about 1 hour. The cream should be slightly jiggly and a film should have formed on the surface.
Pour into ramekins and bake for about 1 hour. The cream should be slightly jiggly and a film has formed on the surface.
To finish, if you don't have one, set the oven to 220°C and place the ramekins under the broiler for a few minutes.
0 servings
4
EN 
TH