Ingredients:
1 vanilla bean, split in half227 ml of high-fat cream, 200 ml of low-fat milk,10 egg yolks, 5 tablespoons of sugar, for the pastry crust: 4 tablespoons of sugarPreheat the oven to 140°C.Use the back of a knife to scrape out the seeds from both halves of the vanilla bean.
In a non-stick pan,
1.simmer the scraped seeds, the vanilla pod, the high-fat cream and milkover low heat until just frothy, being careful not to let it boil.
Mix the egg yolks and 5 tablespoons of sugar in a bowl before adding them to the pan. Continue cooking for another 5-8 minutes over low heat,being careful not to let it boil or the custard will curdle and rise.Evenly pour the prepared mixture into 6 small cheese soufflé molds.Arrange these molds on a baking tray, then fill the tray halfway with cold water.Bake in the preheated oven for 35-40 minutes.Once done, remove the molds from the oven and let them cool to room temperature,
then refrigerate for more than 3 hours.
Before serving, preheat a grill.Evenly sprinkle sugar on top of each mold, then place it under the grill for 2-3 minutes until the sugar turns golden brown and caramelized.Finally, let it cool at room temperature for 2 minutes before serving.Molds.Arrange the cake molds on a baking tray and fill the tray with cold water halfway up the molds.Bake in a preheated oven for 35-40 minutes.
5. After baking, remove the molds from the oven, let them cool to room temperature naturally, then refrigerate for more than 3 hours.
6. Heat up the grill before serving.Sprinkle an even layer of sugar on top of each mold, then place it under the grill for 2-3 minutes until the sugar turns golden and melts into caramel.
7. Let it cool at room temperature for 2 minutes before serving.