400 ml Sahne
400 ml cream
75 ml milk
6 egg yolks
6 tablespoons sugar
1 vanilla pod
150 g sugar for the caramel
Preheat oven to 140 degrees.
Cut vanilla bean lengthwise, scrape out the marrow and boil together with milk and cream in a saucepan. Remove from heat and let cool slightly.
2 Egg yolks and sugar in a bowl until creamy (do not be foamy). The hot cream-milk gently stir. Set aside.
Remove. Allow to cool and set for 4-6 hours or overnight in the refrigerator.
Before serving, with a kitchen knife, carefully remove the cream from the molds edge and pounce on dessert plate. Here, the liquid caramel spread beautifully over the cream. Serve and enjoy.
Variants: The crème can be easily flavor with citrus. Instead of the vanilla bean simply the grated zest of 3 limes (or 1 lemon or 1 orange or 3 Japanese yuzu fruit) boil with the cream-milk. Important: Use untreated fruit.