ADVERTISEMENT
Heat the milk in a saucepan over low heat, without setting it to the boil.
In a large bowl, whip the eggs and sugar until the mixture whites.
Add the vanilla extract for a subtle flavor.
Incorporate the warm milk little by little into the mixture of eggs, while constantly whipping.
Fillate the preparation through a strainer to remove any lumps or pieces of coagulated eggs.
Cooking in the water bath:
Pour the blank mixture into the mould over the caramel.
Place the mould in a large oven dish and add hot water to mid-height of the mould.
Bake in a preheated oven at 160oC for 45 to 60 minutes. The flank should be taken, but slightly shaky in the center.
Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for a perfect texture.
Moulding and service:
To keep reading, scroll down and click Next.
ADVERTISEMENT
