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- In a saucepan, combine the sugar and water. Stir gently and bring to a boil.
- Do not stir during cooking. Let it cook until you get a golden caramel.
- Immediately pour the caramel into the bottom of the molds, being careful not to burn yourself. Let it cool.
- Prepare the cream:
- In a saucepan, heat the milk with the vanilla bean (cut lengthwise) and bring it almost to a boil. Remove from heat and leave to infuse for 10 minutes.
- In a bowl, beat the eggs with the sugar until light and fluffy.
- Strain the milk to remove the vanilla bean and slowly add it to the egg mixture, stirring gently.
- Cook:
- Pour the cream into the already caramelized molds.
- Bake in a bain-marie in a preheated oven at 160°C for about 45-60 minutes, or until the cream has firmed up. You can test it with a toothpick – it must come out clean.
- Cool:
see the continuation on the next page
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