Violet Cream Dessert

Ingredients

• 6 Egg yolks
• 500ml Full-Fat Heavy Whipping Cream
• 100ml Eyguebelle Violet Syrup
• 1 Vanilla Bean
• Brown sugar

The recipe in detail

1. Split the vanilla bean down the center and scrape out all the seeds.
2. Heat the cream.
3. with the bean and seeds over low heat and let infuse.
4. Preheat oven to 160°C.
5. Beat the egg yolk s with the violet syrup until thick and creamy.
6. Once lukewarm, remove the vanilla bean from the cream.
7. Pour it over the egg yolk/syrup mixture and continue to mix.
8. Pour the cream into ramekins.
9. Place ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
10. Bake in oven for 20 to 25 minutes and check if it’s done, cream should not stick.
11. Remove from the oven and place in the refrigerator for at least 4 hours.
12. Before serving pour brown sugar and caramelize with a blowtorch.