Bourbon vanilla egg cream

Bourbon vanilla egg cream

• 6 whole eggs.

• 100 g of caster sugar.

• 25 g of Sambavanilla vanilla sugar.

• 75 cl of milk.

• 25 cl of liquid cream.

• 1 vanilla pod Prima Sambavanilla.


Split the vanilla pod and put in a pan with the milk and the cream. Then heat up.

In a salad bowl, mix the sugars with the eggs for about 5 minutes until the mixture turns white.

Mix with hot milk.

Scrape the vanilla pod and add the seeds to the preparation.

Distribute the preparation in ramekins and place in a bain marie in a hot oven thermostat 4/5 for 45 minutes.

Remove the ramekins from the oven once the cream is golden brown.

Let cool and enjoy chilled with a crunchy almond cookie.

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