Ингредиенты:
300 ml milk
300 ml heavy cream (at least 20% fat)
100 g sugar
1 vanilla bean
3 eggs
2 egg yolks
3 tbsp sugar for caramel
In a saucepan, bring the milk, heavy cream, 50 g of sugar, and the vanilla bean to a boil. Remove from heat and let it steep for 5-10 minutes. In a separate bowl, mix the remaining 50 g of sugar with the eggs and egg yolks. Gradually pour the milk mixture into the egg mixture while whisking vigorously to prevent the eggs from curdling. Strain the mixture through a sieve.
To make the caramel, combine 3 tablespoons of sugar and 1 tablespoon of water in a saucepan and heat until it turns a golden color. Do not stir, as this can cause the sugar to crystallize. Pour the hot caramel into the molds and let it set for about a minute.
Next, pour the milk and egg mixture into the molds. Bake in a water bath (place the molds in a larger pan filled with hot water, ensuring the water reaches halfway up the sides of the molds) at a temperature of 325-340°F (165-170°C) for 45-50 minutes, or until set. It’s easiest to place the molds in the larger pan first, then into the oven, and only then pour in the hot water.
Allow the cream to cool, then refrigerate overnight. Before serving, run a knife around the edges of the cream and invert the dessert onto a plate. Enjoy!
