For 4 people
For 4 people
In a saucepan, pour the cream and add half of the vanilla seeds. Heat over low heat and simmer for a few minutes.
Remove the cream from the heat and filter, then let cool.
Vigorously whip the eggs, sugar and the rest of the robot vanilla seeds until the consistency becomes aerial.
Gradually pour the cream into the preparation while mixing with the spatula. Make sure the mixture is homogeneous before pouring the cream again.
Place the mixture in ramekins. Cook in a double boiler for 30 minutes in an oven previously heated at 160°C. The final consistency must resemble that of a blank.
Once the consistency is desired, reserve the cream in the fridge for at least 4 hours.
Sprinkle the surface with sugar and caramelize with a blowtorch.
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