Ingredients (for 6 creams):
8 egg yolks
150g sugar
50 cl milk
50 cl heavy cream
5 cl liquid chicory
40g brown or white sugar
Preparation:
Whisk the egg yolks with the sugar until ribbon-like.
Heat the milk and heavy cream until boiling. Slowly pour in the egg and sugar mixture along with the chicory, whisking constantly. Let simmer on low heat while stirring.
Pour the warm mixture into ramekins and let cool for at least 2 hours (you can prepare them the day before for a well-chilled and set texture) in the refrigerator.
Before serving, preheat the oven to the grill setting. Place the creams under the grill for a few minutes (max 8 minutes) to caramelize. Then sprinkle with sugar.
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