ingredients

7 egg yolks
7 dl of liquid fresh cream (long-term preservation)
25 cl of milk
3 vanilla pods
150 g of sugar
Brown sugar powder (brown sugar)

Steps

Step 1

Preheat the oven to 80-90 ° C (2 or 3). Open the vanilla pods in half lengthways. Take the seeds from the inside with a small knife.

2nd step

Mingle in a salad bowl vanilla beans and egg yolks. Add the sugar, turn with the hand whisk until the mixture turns a little pale, but without waiting for it to foam. Pour the milk. Turn 1 min without whipping: the sugar must be completely melted. Pour the cream, mix again. If necessary, wait until the foam disappears.

Step 3

Pour in 6 to 8 porcelain egg dishes; the layer must not exceed 1.5 cm thick. Bake 20-30 min: the duration varies depending on the oven. The cream should be taken but still flickering. Let cool and place in the fridge.

Step 4

10 min before serving, cover the cold cream with approx. of brown sugar. Place very close to the oven grill very hot, until the sugar begins to melt (from 20 seconds to 1 minute). Or touch the cream with a fire-iron (metal disc) strongly heated with the flame of the gas: the sugar sizzles and melts immediately; heat the iron between each cream.

Step 5

Return to the cold immediately: the sugar hardens quickly, forming a crisp crust. Enjoy without waiting for it to melt again.

tips

The fantasies of Michel Rostang

Free yourself! Brew in the milk of lavender (not too much!) Or linden; or perfume with cardamom; or put some strawberries at the bottom of the mold ...

Put amaretti (small Italian macaroons dry and crunchy) on the cream before baking ...

Thanks to Michel Rostang and his daughters for their good advice.

Absinthe, 24, pl. Market-Saint-Honoré, 75001 Paris. Phone: 33 (0) 1 49 26 90 04.

The Flaubert, 10, rue Gustave-Flaubert, 75017 Paris. Tel .: 01 42 67 05 81.

Le Villiers, 16, av. of Villiers, 75017 Paris. Phone: 33 (0) 1 47 63 25 61.

The Boutarde, 4, rue Boutard, 92200 Neuilly-sur-Seine. Tel .: 01 47 45 34 55.

And always ... Michel Rostang (Relais & Châteaux), 20, rue Rennequin, 75017 Paris. Phone: 01 47 63 40 77. Website: www.michelrostang.com