Recipe for 6
375ml heavy cream
6 large egg yolks
1 vanilla bag (5gr.)
6 tablespoons soft, brown sugar
Preheat the oven to 130oC.
Place the cream and vanilla into a pan and bring to the boil
Beat the eggs and sugar together until the mixture is creamy and white. Pour the cream straight onto the egg and sugar and mix well.
Allow to cool slightly and for the bubbles to subside (approximately 5 minutes). For individual serving fill six small ramekins to only three quarters full.
Place the ramekins in an oven tray and carefully pour in boiling water to reach up to about halfway on the outside of the dishes.
Place the tray in the preheated oven of 130°C. Cook for about 30 minutes or until the crème have only just set. Remove from the oven and take them out of the water and arrange them on a cold tray Allow to cool and refrigerate for a couple of hours or anything up to a day.
An hour or so before you are going to serve them spread evenly half to one tablespoon of soft, brown sugar on top of each crème.
Place the ramekins on a tray just under a moderate grill and watch all the time to ensure the sugar doesn’t burn. After about 3 minutes you will see the sugar start to change colour and slightly caramelise
Allow to cool and then refrigerate until you are ready to serve them. Enjoy!
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