12 egg yolks
1 and 1/2 cup of sugar
3 cups of fresh heavy cream
1/2 teaspoon of vanilla bean
10 drops of vanilla extract
12 egg yolks
1 and 1/2 cup of sugar
3 cups of fresh heavy cream
1/2 teaspoon of vanilla bean
10 drops of vanilla extract
Beat the egg yolks with sugar until well combined, without overbeating
Whisk together the heavy cream, vanilla bean, and vanilla extract until warm
Combine the egg yolk mixture with the cream mixture and mix well
Pour into porcelain cups, leaving room at the top
Bake in a water bath at 110°C for 30 minutes
Let cool and refrigerate for at least 4 hours
Sprinkle sugar on top and caramelize with a blowtorch or place under a broiler for a few seconds.
