Caramel cream
Instructions
Whisk the egg yolks with sugar.
Boil for 20 minutes, the milk and the vanilla.
Allow to cool, remove the splint, and merge the eggs blend.
To caramelize in a 3 or 4 tablespoons sugar.
Pour in the mixture and cook in a double boiler on the stove for about 45 minutes.
Then switch in the oven for 15 minutes to cook.
Cold draft.
The cream is best served 12 hours after cooking.
Ingredients and dosing for 8 persons
- 10 egg yolks
- 100 cl of milk
- 12 tablespoons of sugar
- 1 stick of vanilla
- Sugar to caramel