Cream and eggs combined, with a wonderful fruity finish


  • 50cl single cream
  • 1 vanilla pod
  • 2 tbsp buckwheat honey
  • 5 egg yolks
  • 2 bay leaves


1Preheat the oven to 180°C (th.6). In a pan, bring the single cream to the boil with the vanilla pod slit lengthways and scraped.

2Remove form the heat, let it cool down for 1 to 2 minutes, then stir in the honey, making sure it melts into the cream.

3Beat the yolks with an eggbeater until they are fluffy. Pour the warm cream over the eggs, beating the mixture continuously. Scrape the seeds out of the vanilla pod and remove it.

4Prepare a bain-marie with two casserole dishes and boiling water. Pour the cream into the smaller dish and place the lot in the oven.

5Bake for approximately 20 minutes, until the cream is set on the outside but still wobbly in the middle.

6Remove from the oven and let it cool in the fridge for an hour minimum.

7Serve with roasted fruit or compote.

First printed in our sister publication France Today


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