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Preparation : 10 min | Resting : 2 hr |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 5 rates |
Download the recipe : | |
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4 | gelatine leaves (4g) |
1 | vanilla pod – seeds only |
40 | g caster sugar |
500 | ml double cream |
5 | egg yolks |
25 | g cornflour |
Demerara sugar for caramelising |
1 | Soak the gelatine leaves in cold water for 5 minutes to soften. |
2 | Squeeze the excess water from the gelatine, and put into the metal bowl with the cream, vanilla seeds, egg yolks, sugar, and cornflour. |
3 | Run the EXPERT programme, 8 minutes/speed 5/95 °C. |
4 | Then, run the EXPERT programme 2 minutes/speed 10 (without heating). |
5 | Pour the cream into ramekins. Cool at room temperature. Refrigerate for 2-4 hours. |
6 | Just before serving sprinkle the top of the vanilla cream with Demerara sugar; caramelise using a blowtorch, or under a preheated grill. |
used gelatine powder and was still nice
Loved it, so simple and delicious.