For 4 people
Preheat the oven to 160°C
Heat the cream and vanilla grains in a saucepan and let it boil
In a cul-de-poule, beat the egg yolks and sugar and pour the device into the boiling cream. Whisk, then filter
Fill 4 ramekins with cream and place them on a plate containing hot water
Bake for 25 minutes
Let cool before placing in the refrigerator
When serving, sprinkle the brown sugar cream and caramelize the top with a kitchen torch.
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