Recipe preparation:
Put into pot cream, milk and vanilla seeds (separate from the stick by scraping with knife the inside of the vanilla stick) and bring to a boil. Remove from heat and cool to body or room temperature.
Mix together egg yolks and sugar and beat them for 4-5 minutes or until the mixture is consistent and smooth.
Slowly pour cream into egg yolk mixture and stir well. Separate mixture into individual cups.
In a baking pan put cups and fill with water up to half of the cups. Bake at 350 ° F for 35 minutes or until ready (you can check by tilting a cup sideways, the middle has to move like a jelly).
Let them cool down before putting in the refrigerator. Serve cold.
Tips:
For lighter taste use 10% cream instead of 18%, or refer to Crème Caramel recipe.
For presentation, sprinkle some sugar over top of crème and burn just before serving.
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