A French baked dessert made from sweet cream and egg yolks with a caramel sauce topping and vanilla.
number of servings:
– 400 ml of sweet cream, 30-36% fat
– 100ml of milk
– 1 vanilla bean
– 4 egg yolks
– 50g of sugar – Dijo Caramel sauce
Preheat the oven to 150°C.
Put 6-7 ramekins into an oven dish.
In a small bowl, stir the egg yolks and sugar with a whisk (do not beat them!).
Slice down the vanilla bean with a sharp knife and scrape the seeds. Put the seeds into a saucepan. Add cream and milk. Put the saucepan on low heat. When the mixture is warm, pour it into the bowl with egg yolks and sugar. Stir until the sugar completely dissolves.
Pour the mixture into the ramekins.
Pour hot water into the oven dish up to half of the ramekins’ height.
Bake for 45 min., until the surface stiffens (it should not get brown!).
Take out the ramekins and cool them at room temperature. When cool, refrigerate them for at least 3-4 hours (preferably overnight).
Before serving, add the Dijo Caramel sauce.
Join the sweets fun!
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