Melt milk, cream and candies in a saucepan over low heat while stirring and bring to the boil briefly. Then remove from the heat and stir in the egg yolks. Let cool and let rest in a bowl in the refrigerator for at least 2 hours.
Finally distribute the cream in fireproof bowls and cook at 100 ° C in a water bath for 60-75 minutes until it has thickened. Let cool a little and then put in the fridge for a few hours.
Before serving, sprinkle the cream with a little brown sugar and caramelize with a gas burner or under the grill.
Ingredients
Print Recipe
Pin Recipe