Egg cream: a grandmother’s recipe

Ingredients for 6 to 8 people

  • 5 whole eggs
  • 3 egg yolks
  • 1 liter of fresh whole milk
  • 1 vanilla pod
  • 175 g light cane sugar
  • 100 g of white sugar
  • 1 round mold about 15 cm in diameter

The preparation

Melt in a small heavy-based saucepan over medium heat, the white sugar with a few drops of water. Allow to heat until obtaining a blond amber caramel. Pour into the mold so that the caramel lines the entire bottom, then let cool and harden.

Split the vanilla pod in half lengthwise, scrape the grains with the tip of a knife, and bring the milk to a boil with the split pod and grains. Remove from the heat, add the cane sugar, stir. Let cool, stirring occasionally.

Whisk the eggs and yolks together in a bowl. After removing the pod, gradually pour the warmed milk over the eggs, whisking. Pour into the mold, over the hardened caramel, and bake in a bain-marie (in a large deep dish filled with water), at 160 ° C, for 40 to 50 minutes. Check the cooking with a small knife: the blade should come out clean. Let the flan cool completely before unmolding it by turning it over in a large deep dish.

For individual creams, distribute the caramel then the cream among 6 to 8 small ramekins.

Cook in a double boiler for 30 to 40 minutes, or until the creams are just seared. Let cool before eating.

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