Ingredients

(For 10 small ramekins)

 

1 cup whole milk + 1 3/4 cup heavy whipping cream 

6 egg yolks

1/2 cup sugar

1 vanilla bean

Vanilla sugar, brown sugar, or caramel sugar

 

 

Instructions

 

1 - Preheat oven to 300° F.

 

2 - In a saucepan, bring the milk and the cream to a boil with the vanilla bean cut in the length. Remove from heat, cover with a lid and set aside for 5 minutes. 

 

3 - Take out the vanilla bean and remove all the seeds from the bean. Put seeds back in the milk.

 

4 - In a bowl, mix the egg yolks with the sugar until fluffy and pale.

 

5 - Bring the milk and cream to a boil again.

 

6 - Gradually pour it over the egg mixture, whisking continuously until thickened.

 

7 - Strain the mixture through a fine sieve into a small pitcher and pour batter into ramekins. Place the ramekins in a deep oven dish. Fill the dish with boiling water (halfway up the sides of the ramekins). Cover with a lid or aluminum foil. 

 

8 - Bake for 40 minutes. (It should still be wobbly in the center when done).

 

9 - Allow to cool and place the ramekins in the fridge for about 4 hours. 

 

10 - At serving time, sprinkle with vanilla sugar, brown sugar, or caramel sugar and broil in the oven for about 2 minutes (or use a torch).

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** Substitute the vanilla bean with rose water or orange blossom water, pistachio extract, or any other flavor.