Ingredients
Equipment
Method
- Preheat your oven to 150°C (300°F).
- In a medium saucepan, combine the milk, split vanilla pod, and sugar. Heat over medium heat, stirring until the sugar dissolves.
- In a large bowl, crack the eggs and add a pinch of salt. Beat them lightly with a fork.
- Remove the vanilla pod from the heated milk and slowly pour the milk into the beaten eggs, whisking continuously.
- Stir in the heavy cream to the egg and milk mixture.
- Pour the mixture into ramequins, filling them about three-quarters full.
- Place the ramequins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramequins.
- Bake in the preheated oven for about 45 minutes or until the dessert is set.
- Remove the ramequins from the oven and let them cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours.
- Before serving, optionally caramelize the top with a blowtorch or under the broiler.
Nutrition
Calories: 200kcalCarbohydrates: 20gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 140mgSodium: 50mgPotassium: 180mgSugar: 15gVitamin A: 600IUCalcium: 150mgIron: 1mg
Notes
For the best flavor, use a high-quality vanilla pod. If you can't find one, good vanilla extract works too. Store the dessert in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. It can be frozen without the caramelized top; thaw in the fridge overnight before serving. If desired, you can garnish with cinnamon or a drizzle of caramel sauce for an elegant touch.
Tried this recipe?Let us know how it was!