Preparation time: 60-80 minutes
Cooling time: at least 4 hours
- Preheat the oven to 150 °C (top/bottom heat).
- Heat the milk, cream and vanilla (do not allow to boil), leave to infuse for 15 minutes.
- Whisk the egg yolks with the sugar: In a large bowl, mix the egg yolks with the sugar until the mixture is light and fluffy.
- Slowly stir the warm cream mixture into the egg and sugar mixture, stirring carefully so as not to create any bubbles.
- Fill the ramekins (100 ml) and cook in a bain-marie:
- Place the ramekins in a large baking dish.
- Fill with hot water to half the height of the moulds.
- Bake for 40-50 minutes until the crème is set but still jiggles slightly in the centre. - Cool down: Remove the moulds from the bain-marie, leave to cool to room temperature and then place in the fridge for at least 4 hours (preferably overnight).
- Caramelise (directly before serving):
- Sprinkle each crème with a thin layer of brown sugar (approx. 10 g per mould).
- Caramelise with a flambé burner or under a very hot grill.
Ingredients for 12 people:
0.5 litres of cream (35 %)
0.5 litre whole milk
9 egg yolk
360 g sugar
2.5 g vanilla powder
120 g brown sugar (10 g per ramekin)
Recipe presented by
Santé Services S.A.
Philosophy
Nutritional balance, variety, adequate hydration, individual needs and disease prevention are the basic principles of our hospital catering.
To add colour to our plates, we make sure that the food is lovingly presented to create a warm and inviting dining atmosphere - an essential factor for the well-being of patients and therefore also for the recovery process.
Our menus follow a summer and winter rotation system with fresh, regional and seasonal products. All meals for patients and staff are prepared daily on site in our production kitchens at the Hôpitaux Robert Schuman sites.
The special thing about this type of catering is that it is fully integrated into the hospital and forms part of the quality programme.
Marc Berna, Director of Hôpitaux Robert Schuman and Chairman of the Board of Directors of Santé Services S.A., explained:
Using local products in hospital catering is about more than just promoting freshness and quality – it's a commitment to our patients’ health and to supporting our local economy, ensuring a meal that nourishes the body and strengthens our community.
