In a bowl, whisk the egg yolks and the whole egg with vanilla powder and caster sugar.
Gradually whisk in the NESTLÉ Cream and the milk.
Pour the mixture into small ramekins and place them in a pan of hot water “Bain Mari”.
Cook in a preheated oven at 165°C for 45 minutes.
Allow the ramekins to cool completely then place them in the refrigerator for at least 1 hour.
Before serving, sprinkle the brown sugar on top to cover the custard, place under a very hot grill until the sugar is caramelized.
|Per Portion of 300g|
|Carbohydrates(g) of which Sugar||30|
|Fat (g) of which saturates (g)||23|
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