John Myers
Cream Roar
The perfect cream roar recipe with a picture and simple step-by-step instructions.
- 2 Vanilla pods
- 300 ml Milk
- 200 ml Cream
- 3 Eggs
- 2 Egg yolk
- 100 g Sugar brown raw sugar
- Preheat the oven to 140 ° C convection. Prepare refractory molds, place in a deep baking dish. Fill the baking dish with water so that the molds are about halfway in the water. However, no water should be able to get into the molds!
- Halve the vanilla pods, scrape out the pulp. Bring the milk, cream, sugar, vanilla pulp and the vanilla pods to the boil in a saucepan while stirring.
- Add the eggs, stir quickly and pour the liquid through a sieve into a measuring cup – and then into the prepared molds that are in the baking dish. Place the casserole dish in the oven, bake at 140 ° C for 30-40 minutes.
- As soon as the mass has set, the cream is ready. Then take them out of the oven and let them cool down in the fridge. Before serving, sprinkle the cream with brown raw cane sugar and carefully caramelize with the flambé.
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