For 10 ramekins: 1l. table cream, 100 ml. milk, 16 egg yolks, 250 gr. sugar, half vanilla bean, 30 ml. vanilla essence. Bring cream and milk to a boil with the halved vanilla bean inside, remove from heat and let cool down to 36 C. Meanwhile whip the egg yolks with the sugar and the vanilla essence until creamy but still liquid. Pour the yolk mixture in the cream while whisking.
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