This recipe is from the kitchen of Baguette Bistrot and Bar.

INGREDIENTS

  • 1 litre of thickened cream
  • 1 vanilla bean, split and scraped
  • 12 egg yolks
  • 250 gr caster sugar

INSTRUCTIONS

In a heavy pan heat cream and vanilla pod, bring to boil
Whisk egg yolks and sugar together till smooth
Pour boiled cream slowly over egg yolk and sugar mix and whisk to combine
Strain mixture through fine strainer
Skim froth off the top of mixture with a spoon
Pour into individual moulds
Cook in a hot water bath @ 110oC till mixture just sets
Allow to cool on trays and set the in fridge
Dredge with icing sugar and glaze under grill

NOTES

This recipe is from the kitchen of Baguette Bistrot and Bar. Photography by Carole Margand and David Wilson More great recipes online foodlife.com.au

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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