Ingredients for 6 people:
100 g La Perruche cassonade (including 20 g for the topping)
4 egg yolks
20 cl milk
60 cl pouring cream
1 vanilla pod
Preheat the oven to 100°C (gas mark 3-4).
Boil the milk and cream with the split and scraped vanilla pod. Whisk the yolks with 80 g cassonade, whipping energetically, then pour in the vanilla milk. Fill the ramekins.
Cook for 50 minutes. Allow to cool, then sprinkle over the remaining 20 g cassonade. Caramelise under the grill of the oven for a few seconds.
Tip from the chef:
Check whether the cream is cooked by moving the ramekins: the cream should tremble in the centre.