A fruity take on a classic dessert.
Pour cream and milk into a saucepan, cut the vanilla pod in half and scrape the seeds. Also, add the pods in for extra flavour. Stir in blueberry powder and cardamom. Heat up the mix.
While heating the mix, mix egg yolks and keep adding sugar until foamy. Take the vanilla pods out of the saucepan and mix with the foam.
Pour the mixture into small ramekins, then pour boiling water into a deep oven tray. Place the ramekins into the tray and bake in 120°C oven for approx. 1 hour. Let cool.
Before serving, spread some sugar on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes and forms a crusty coating.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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