Rich vanilla cream, speckled with vanilla seeds with a crunch caramel layer on top, the satisfying crrrrack when your spoon breaks through and the creamy cold texture of the cream. Man this dessert is definitely my favourite of all desserts. Whenever I can order it at a restaurant I have to have it.
But it’s also super easy to make at home and can be made even a few days in advance, so definitely a no-stress dessert for a dinner party still with a wow factor. All you need to do last minute is brûlée the sugar layer and add some fresh fruit if you want.
Recipe from @laurasbakery
- 5 egg yolks
- 80g caster sugar
- 500 ml full fat cream
- 1 vanilla pod
- ±2 2 tbsp Cane sugar to sprinkle on top
To a mixing bowl add the egg yolks and the caste sugar and whisk until smooth and well incorporated.
Pour the cream into a small saucepan. Halve the vanille pod length wise and scrape out the seeds using the back of your knife. Add the seeds and the pod into the cream and bring to a simmer.
Once simmering remove from the heat and pour it into the egg & sugar mix, a half cup at a time, while you keep mixing. Make sure to keep mixing so the egg yolks don't have time to to set in the hot cream, you don't want scrambled eggs.
Divide the mixture over the ramekins (7-8 cm in diameter) and place them into a high rimmed baking dish.
Pour hot water into the baking dish, just enough to reach half way of the ramekins. Be careful not to spill any water into the vanille cream!
Place the oven dish in the oven and bake for 45 minutes until just set but still a bit wobbly (see notes), they will set more after cooling.
Remove the ramekins from the baking tray and let cool to room temperature. When cooled, cover and let set in the fridge for at least 3 hours, or up to 3 days.
When ready to serve sprinkle the cane sugar over the top in a thin layer and use a burner to carefully crisp up and caramelise the sugar layer. If you don't have a burner you can also place them under teh broiler in your oven, keep an eye on the though, sugar burns quickly!
Serve with fresh strawberries or raspberries or just as is!