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Betty Bossi Koch-Center
4 ramekins, each approx. 250 ml
How it's done
Cut open the vanilla pod lengthways, scrape out the seeds, combine with the milk and cream, bring to the boil. Remove the pan from the heat, cover and allow to infuse for approx. 10 mins. Strain, return to the pan, heat gently. Beat together the egg yolks and sugar in a bowl using the whisk on a hand mixer until the mixture becomes lighter in colour. Pour in the hot milk/cream while stirring, transfer the mixture to the greased ramekins, cover with foil. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.
Bake for approx. 35 mins. in the centre of an oven preheated to 150°C. Remove the ramekins from the oven and allow to cool.
Sprinkle sugar over the custard and caramelize under a grill preheated to 250-300°C for approx. 4 mins., leave to cool.
|Tip:||The sugar crust can also be caramelized with a blowtorch.|
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