The dish costs about two euros.
Boil the milk with the vanilla bean. Beat the eggs, put the yolks in a tureen form and sprinkle the sugar leisurely and in a circle over the yolks. Stir through with a wooden spatula.
When the mixture becomes creamy, leisurely fold in the boiled milk with a whisk. Pour everything together through a pointed sieve. Do not use the foam left in the sieve. Using a tablespoon, mold the amount to the rim in the ramekins with a diameter of 6-8 cm.
Preheat the oven to 180-200 degrees, top and bottom heat.
Spread a Reindl (or frying pan with a heat-resistant handle) with parchment paper and place the vessels in it. This avoids direct contact with the hot base. The coagulation of the eggs is prevented.
Then, fill the ramekin with enough hot water so that the ramekins are half submerged in the water.
When the stove has reached the baking temperature, the Reindl is put into the stove and the crème is baked for 10-15 min.
Make sure that the water does not boil. After the baking time, remove the ramekins from the water bath and cool. To serve, place the ramekins on a cooled plate.
Preparation time : 5-10 min. Cooking time: 4 min.
Baking time : 10-15 min.
Tip: Stock up on high-quality spices – it pays off!
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