Ingredients
- For the cream
- 500 ml milk (the milk can be replaced by 1â„3 of cream)
- 1 vanilla bean
- 80 g sugar
- 4 whole eggs
- For the caramel
- 100 g sugar
- 2 tbsp water
- 6 soufflé moulds
Instructions
For the caramel
Boil the sugar with the water and simmer until the water has evaporated and the sugar has a light brown colour. Immediately pour into the moulds. Once cooled, grease the sides of the moulds.
For the cream
1. Boil the milk with the vanilla pulp and the scraped-out pod, remove from heat and leave to cool for 10 minutes.
2. Mix the eggs and sugar (don't beat too much, otherwise too much air will get into the egg cream). Remove the vanilla pod from the milk and stir the slightly cooled milk into the egg-sugar mixture.
3. Pour everything through a fine sieve to remove foam and air bubbles and then pour into the moulds, on top of the caramel.
4. Bake the cream in a water bath at 150 °C for 30-35 minutes until the mixture is firm. Then refrigerate for at least 4 hours. To serve, carefully loosen the cream along the edge with a sharp knife and turn it onto plates.
