25 g sugar + extra for caramel coating (preferably fine cane
sugar)
3 egg yolks
Preparation
combine cream and vanilla in saucepan and slowly bring to a
boil. remove from heat, cover and set aside for 15 mins.
in a large bowl, place sugar and egg yolks and stir until
combined.
remove the vanilla pods from the cream, then pour in batches
into the bowl with sugar and yolks, making sure not to incorporate
too much air.
distribute the mixture evenly into 8 ramekins, and let sit to
let any bubbles rise to the top, which should be removed.
preheat oven to 160°C, with a baking pan on the middle rack
filled half-way with water. place the filled ramekins into the water
bath, and add some water into the oven humidifier. bake until set,
20-30 mins.