Serves 5 people
Egg yolks: 5
Heavy Whipped Cream: 350 ml
Vanilla extract: 2 drops
White sugar: 60grams (about 1/3 cup)
Sugar in the Raw: 70grams (about 1/3 cup)
Preheat your oven to 250°F (120°C)
Step 1: Whip the egg yolks and the white sugar in a large bowl
Step 2: Pour the milk in a small pan and add the vanilla extract. Heat it smoothly (it must not boil)
Step 3: Pour the hot vanilla milk in the bowl where the egg yolks and sugar are – Add the whipped cream Whip it !
Step 4: Pour the mixture in little ramekins (5) equally and place them in the fridge for at least 1 hour.
Step 5: In the meantime, pour water in 1/3 of a large rectangular bakeware. Place it in the warm oven and let it heat slowly.
Step 6: Once the water is really hot, take out the bakeware of the oven and place carefully the ramekins in in the water. The water level should get to half the height of the ramekins, if not, throw a little bit of water out. This is made in order for the water to not get into the ramekins.
Step 7: Place the bakeware with the ramekins in the oven. Let it bake for 1 hour, check sometimes. If you take a ramekin and move it a little bit from right to left and the cream doesn’t move it is ready.
Step 8: Take out the ramekins from the oven, let them cool down for 20 minutes, place them in the fridge and wait 1 hour.
Step 9: Just before serving, sprinkle the Sugar in Raw on the top of the cream, burn it with a torche
Step 10: Enjoy !!!
TIPS: For decoration, add a raspberry and a leave of mint on each ramekins 😉