Description
A delicious dessert of French origin, featuring a smooth vanilla custard beneath a delicate layer of caramelized sugar. Its balanced flavors and contrasting textures offer an elegant and satisfying finish to any meal.
Ingredients (4 servings)
- 400 ml heavy cream
- 100 ml whole milk
- 100 g sugar (divided in half)
- 5 egg yolks
- 1 vanilla bean (split and seeds scraped)
- Extra sugar for caramelizing the top
Instructions
- Preheat the oven to 100°C (212°F) with fan.
- In a saucepan, combine the heavy cream, milk, and half of the sugar. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the pan.
- Heat the mixture gently over low heat until it’s warm but not boiling.
- Meanwhile, in a mixing bowl, whisk the egg yolks with the remaining sugar for 2–3 minutes until slightly pale and creamy.
- Once the cream mixture begins to simmer, remove it from the heat. Slowly pour it into the egg mixture, whisking continuously to avoid curdling.
- Pour the whole mixture back into the saucepan and return to low heat. Stir gently with a rubber spatula (mariz) for about 20 seconds, then remove from heat.
- Pour the custard into a measuring jug, remove the vanilla pod, and distribute evenly into 4 ramekins.
- Bake for 45 minutes in the preheated oven, until just set.
- Remove from the oven and let cool completely.
- Sprinkle 1 tablespoon of sugar on top of each ramekin and caramelize with a blowtorch. Serve immediately.
Enjoy!