dessert · Cooking course

Serves 1

Ingredients

• Heavy cream (35%) — 350 g, cold
• Milk — 125 g
• Egg yolk — 6 pcs
• Sugar — 80 g
• Almond flakes — 5 g
• Butter — 80 g

Instructions

1. In a blender, combine egg yolks and sugar. Whisk.
2. Meanwhile, put a small pan on the heat with sugar (50%, ~40 g) and a splash of water. Wait for a caramel — yellow, not brown.
3. Before the caramel hardens, add the butter and whisk; keep on low heat.
4. In a bowl, whip the cold cream. By the time the cream is whipped, the caramel should have thickened slightly and turned light brown.
5. Restart the blender. Add 1 spoonful of the caramel from the pan.
6. Whip the cream slightly more.
7. Take the blender bowl off and fold the cream in gradually — start with a third. Use a silicone spatula. Continue until the mixture is uniformly beige.
8. Place the pots in a glass baking dish. Scatter a few almond flakes in the bottom of each. Half-fill with the cream.
9. Pour hot water into the dish (around the pots) — halfway up — and slide into the oven. About 15 minutes at 180 °C.
10. Take the pots out of the dish, set on cloth or towel. Garnish with almond flakes and serve.