- 1 vanilla bean
- 100 ml whole milk
- 400 ml heavy cream
- 5 egg yolks
- 110 g sugar
Utensils: 2 ovens, cutting board, knife, 2 pots, bowl, whisk, 6 ramekins, baking sheet (deep), ﬂambé torch
Preheat oven to 120°C/250°F. Split and scrape vanilla bean. Add milk, heavy cream, vanilla bean seeds, and the scraped vanilla bean pod to a pot and bring to a boil. Remove vanilla bean pod from the pot.
Add egg yolks and some sugar to a bowl and whisk until foamy. Stream in the hot milk and cream mixture while whisking continuously.
Set the bowl over a pot of simmering water and heat while whisking constantly for approx. 10 min., or until the mixture thickens. Fill the mixture into ramekins.
Place ramekins on a deep baking sheet, and pour in approx 1 in./2.5 cm of water around the ramekin dishes. Bake at 120°C/250°F for approx. 35 min. Remove from oven and let cool completely.
Sprinkle remaining sugar on top and use a ﬂambé torch to caramelize. Enjoy!
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