-
1
Add the eggs and egg whites to a bowl, and use a whisk to whip.
-
2
Add half of the granulated sugar (25 g) and whip until dissolved.
-
3
In a small pot add the milk, the vanilla beans (cut in half vertically), and the remaining half of the granulated sugar (25 g) and heat.
-
4
Heat to just before boiling, then add to the mixture in step 1 bit by bit, mixing as you add.
-
5
You'll start to see bubbles forming.
-
6
Submerge a paper towel from the top and remove.
-
7
This will get rid of the bubbles.
-
8
Pour into the ramekins using a strainer.
-
9
If you have any bubbles here blow them away with an alcohol spray.
-
10
Close them with aluminum foil.
-
11
Add the ramekins to a frying pan with about 2 cm of boiling water.
-
12
Close with a lid and steam on medium heat for 10 minutes.
-
13
If you see steam coming out reduce to low heat.
-
14
Check up on them after 9 minutes.
-
15
Remove the aluminum foil and give it a shake.
-
16
If the top has a film and it jiggles in a wave motion then it's OK.
-
17
Stop the heat and let steam for 5 minutes while still covered.
-
18
Remove from the frying pan, and once cooled it's complete!
-
19
Making the caramel sauce - Add the granulated sugar to a small pan, and just enough water to cover it.
-
20
Turn on the heat.
-
21
It'll start to change colors.
-
22
Continue heating until you get a nice color.
-
23
Stop the heat and add water.
-
24
It'll pop so be careful.
-
25
If you shake it, it should move uniformly.
-
26
Add more water and continue to dilute until you have a nice creaminess, and it's complete.
