One of my daughters' favorite desserts: these vanilla creams are really creamy, like the famous variety, but with a lot of flavor. They remind me of grandmother's creams but are really easy and quick to prepare.
Preparation of the cream. Preheat the oven to 180°C (thermostat 6). Bring the milk and cream to a boil with the halved and scraped vanilla bean. Let it steep and cool slightly.
Beat the sugar and vanilla sugar with the egg yolks. Pour the warmed milk over this mixture while whisking well.
Pour into ramekins. Place the ramekins in a water bath (a large baking dish filled with water halfway up the sides of the ramekins).
Baking in a water bath Cook in the preheated oven, lowering the temperature to 175°C for about 40 minutes. The creams should be jiggly but should no longer stick to the touch.
Cooling Let cool on a rack.
0 servings
6
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