INGREDIENTS

• 1000 gr of milk
• 200 gr of sugar
• 200 gr of egg yolk
• 90 gr of cream

NUMBER OF SERVINGS
• Recipe for one serving
• Difficulty: ♦ ♦ ♦

souffle-a-la-creme-entier

PREPARATION

In a sauce pan, bring the milk to a boil and reduce by adding half of the sugar.

At the same time, beat the egg yolks with the second half of the sugar.

Add the cream powder to the egg yolks.

Beat carefully so there is no lump.

Add the hot milk to the egg yolks, sugar and cream powder mix.

Pour and bring to a boil again, in a new sauce pan.

Stop the cooking for 2 minutes.

Refresh rapidly and refrigerate the sauce pan.