Authentic home cooking from France, with US measurements. 
Open in Cookpad AppSteps
- 1
In a saucepan, pour the heavy cream and cook over low heat. Add the vanilla seeds and bring to a boil while whisking.
- 2
In a bowl, beat the egg yolks with the sugar until pale. Pour the almost boiling cream over this mixture and whisk everything together. Fill the ramekins and bake in a water bath for 25 minutes. Let cool in the fridge for about 3 to 4 hours.
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