Preparation

• step 1

  Preheat the oven to 150°C. Halve a vanilla stalk and scrape out the seeds.

• step 2

  Insert Whisk into mixing bowl.

• step 3

  Place vanilla stalk and seeds, cream, milk, sugar and egg yolks into mixing bowl.

• step 4

  Press control knob and stir 8 mins/70°C/speed 3. Remove the Whisk and vanilla stalk.

• step 5

  Fill the egg and cream mixture into 2 heat-resistant ramekins, place them in a large gratin dish.

• step 6

  Fill the gratin dish with boiling hot water so that the ramekins are halfway in the water bath.

• step 7

  Cover the baking dish with aluminum foil and bake for 40-45 mins (150°C).

• step 8

  Let the cream cool completely in the refrigerator. Before serving, sprinkle with 20g cane sugar, caramelize with a flame burner.

• step 9

  Serve immediately.