Ingredients: 10 Egg yolks – 200g Sugar – 1L Single crème – 1 Vanilla pod – 50g Brown sugar
Mix the egg yolks with the sugar, without creating a mousse like texture.
Heat the cream with the vanilla.
Pour the cream mixture onto the eggs and sugar.
Pour into ramekins.
Cook in the oven for 45 minutes at 95°c or TH3
Leave to cool.
Sprinkle with brown sugar and heat to melt the sugar.
The Chef of restaurant la Renaissance of château le Verdoyer wishes you a "Bon Appétit"!