'Perseus' Vanilla cream

On 28 October 2015
Vanilla cream to savor


20cl of semi-thick full cream
35cl of milk
1 vanilla pod
2 eggs + 1 egg yolk
2 tablespoons of honey
2 tablesoons of sugar
1 teaspoon of 'Perseus'


Preheat the oven to 180°C (350°F). Heat the milk with the split vanilla pod and sugar on low heat. Bring to a boil then remove the pod. Add our flavored black tea ‘PERSEUS’ and infuse it for 6 to 7 minutes. Whip eggs and egg yolk with honey. Once infusion time is up , strain the milk. Pour it on the honey/egg mixture and whip strongly. Add the full cream and mix again to obtain a homogeneous texture. Divide the mixture into ramekins and place them in the oven. Immediately lower the temperature to 110°C (230°F) and cook them for 1 hour. Place the ramekins in the fridge before serving.