Tiny Jars Of Egg Cream

1. 1

   Heat 60 grams of sugar with a few drops of lemon juice to obtain a golden caramel.

2. 2

   Carefully pour the caramel into the bottom of the jars to cover the walls.

3. 3

   In a saucepan, boil the cream, 90 grams of sugar, and the vanilla.

4. 4

   Simmer to dissolve the sugar.

5. 5

   Remove from heat and set aside for 30 minutes.

6. 6

   Preheat oven to 190 degrees Celsius.

7. 7

   Remove the vanilla pod, and scrape out the seeds with a knife.

8. 8

   Put the pan on medium heat, let it simmer, and keep warm.

9. 9

   In a bowl, beat together the eggs and egg yolks.

10. 10

    Gently pour in the cream while continuing to beat. Pass through with a fine sieve, and pour into molds.

11. 11

    Bake 25 to 30 minutes in a water bath or double boiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.