Egg yolks 2 pieces

Milk 100-125g

Light cream 100-125g

Sugar 40-50g

Half a vanilla pod

Method to make French caramelized stewed eggs

The mixture of the light cream with a little bit of milk is poured into the egg yolks and whisked well

The remaining Milk with sugar and vanilla pod cook until the sugar melts

Pour 1 (creamy egg mixture) into 2 (vanilla milk mixture) in small batches, heat over low heat and stir constantly

Pour 3 through a sieve into a container, put it in the oven, 180 ° C over water for about 30 minutes (I like to add another 5 minutes, the texture of the slightly older)

Take the eggs out of the stew and sprinkle a layer of sugar on the surface.

Method 2: Grill a spoon for a few seconds, touching the back of the spoon to the sugar to caramelize the sugar