8 cups
250g fresh cream
250g Buffalo Mascarpone
250g Buffalo Mascarpone
100g brown sugar
1 vanilla bean
4 egg yolks
4 egg yolks
Steps
Pour the cream and the vanilla bean into a pan, and bring to a boil.Remove the vanilla bean and sift the cream.
Set aside.
Whisk the egg yolks and sugar until you obtain a smooth mixture.
Add the Buffalo Mascarpone and stir well.
Place the mixture into ceramic cooking cups, and cook them in a bain-marie in the oven at 160° for 60 minutes.
Let it cool down.
Sprinkle with sugar before serving.
Caramelise with a blow torch.
