300 g milk
300 g fresh cream (47% milk fat)
½ vanilla pod
160 g egg yolks
65 g granulated sugar
40 g TREHA®︎
Heat A to approximately 50℃/120℉, pour into B, and strain.
Pour into the ramekins and bake at 85℃/185℉ in a convection oven using steam, for 20 minutes.
Caramelize the surface just before serving.
Maintains a soft texture
Minimizes the formation of air pockets as the custard is heated up slowly
Minimizes egg odor and highlights the creaminess