Simple and Classic Recipe
of vanilla egg cream
Traditional egg cream recipe
Easy to make, egg custard seduces with its perfect balance of creaminess and lightness. It can be enjoyed either warm or chilled, and is a classic of home cooking. Simple, elegant and comforting, vanilla egg cream is the perfect way to end a meal on a sweet, fragrant note.
Ingredients for 4 to 6 people
- 50 cl whole milk
- 4 eggs
- 80g sugar
- 1 Tahitian vanilla pod
- 1 pinch salt
Preparation
Preparing the vanilla :
Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
Heat the milk:
Pour the milk into a saucepan with the vanilla pods and seeds. Heat over low heat until simmering, then remove from the heat and leave to infuse for 10 minutes.
Mix eggs and sugar:
In a bowl, whisk the eggs with the sugar and a pinch of salt until smooth (but not too frothy).
Stir in milk
Remove the pod from the milk and pour the hot milk gradually over the eggs, mixing gently.
Bake for 35 to 40 minutes at 180°C, until a knife inserted in the center comes out dry.
Preheat oven to 180°C (fan assisted).
Pour the mixture into ramekins.
Place in a dish filled with hot water (bain-marie). Bake in the oven for 30-35 minutes. The cream should be set, but slightly wobbly in the center.
Allow to cool Allow to cool, then refrigerate for at least 2 hours before serving.
Find our products to make this recipe on our website Le Monde de la Vanille
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