Discover the quick and easy recipe for vanilla egg custard, made on the stovetop. This fresh, light, and budget-friendly dessert is inspired by an old-fashioned grandmother's recipe. It's foolproof and is sure to delight your taste buds!
Preparation of the cream: Preheat your oven to 180°C. Infuse the scraped vanilla bean in the milk over medium heat without boiling. Turn off the heat and let the milk absorb the flavors of the vanilla. Beat the eggs in a bowl.
Add the brown sugar. Whip again to froth. Pour the milk into the egg mixture. Whisk.
Filling the jars Fill 8 small jars with the mixture up to 3/4 full.
Cooking Place the small jars in a large oven-safe dish. Fill the dish with very hot water, until the water level reaches about halfway up the small jars. Bake for 30 minutes.
Cooling Once out of the oven, let cool. Place the small creams in the fridge. Leave them in the refrigerator for a few hours.
To finish
0 servings
8
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EN