Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.
Today, chef Yves Camdeborde invites you to make a laurel caramel cream as the end of the year celebrations approach.
Ingredients:
15 bay leaves
1 liter of milk
8 egg yolks
150 g sugar
80 g of sugar for the caramel and 10 cl of water
Production :
1. Heat the milk and infuse the bay leaf.
2. Filter and let cool.
3. Mix with the egg yolks and sugar.
4. Pour into ramekins on a caramel base.
Place in the oven in a bain-marie for 45 minutes at 130 ° C.