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1
Put the egg yolk into a large bowl.
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2
It's best if they're at room temperature.
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3
Warm the heavy cream and milk to body temperature.
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4
If you can, use delicious and fresh eggs.
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5
Mix together the vanilla beans and vanilla or granulated sugar.
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6
Use a rubber spatula to beat the eggs without whipping.
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7
Add the vanilla sugar in several batches and mix together with a rubber spatula.
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8
Slowly add the heavy cream and mix together.
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9
Add the milk and mix it in without whipping.
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10
Line a metal tray with parchment paper so that the souffle molds don't slip.
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11
Line up the souffle molds onto the tray.
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12
Add the egg mixture into the molds while straining.
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13
Break any bubbles on the surface with a toothpick or a tissue.
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14
Preheat the oven to 170C.
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15
Fill the metal tray with boiling water, about half of the height of the molds.
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16
Bake for 20-25 minutes in the water bath in the 170C oven.
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17
They are finished when they are springy and jiggly and when a toothpick is inserted and the egg mixture doesn't leak out.
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18
After they have cooled, chill in the refrigerator and they are done.
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19
Top with the caramel sauce.
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20
Sprinkle granulated sugar, and brown the surface using a torch.
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21
Right after this, they will be very hot so be careful.
