Ingredients (serving 4)
- 5 egg yolks
- 70 gr of brown sugar
- 20 cl of milk
- 30 cl of liquid cream
- 1/2 vanilla pod
- Saffron (infused in milk as described below)
Bring to boil the milk with half a vanilla pod split in two. Then, with a knife, undo the black seeds from the vanilla pod and mix them in the milk. Once the milk is cooking, let infuse for approximately 10 minutes with a lid on the pan.
Add the cream and continue to heat until the first bubbles appear, remove the vanilla pod and add the saffron. Stop the heating and let stand.
Meanwhile, whisk the egg yolks with the sugar and add little by little to the milk/cream/saffron mixture while whisking continuously.
Distribute this mixture in four ramekins.
Bake for approximately 40 min at 100°C in a convection oven. The cream must set but still tremble in the centre.
Cool down immediately (at least one hour in the fridge).
Sprinkle with the brown sugar, broil in the oven or with a small kitchen blowtorch, and serve.