Restaurant Chef Anicia in Paris
List of ingredients for 10 people.
- 120 g of egg yolk
- 72 g brown sugar
- 90 g of lens purée (pulp)
- 480 g liquid cream
- 120 g milk
- Badiane powder
- Mix of white sugar and brown sugar for caramelization
- Some candied lentils
Preparation
Preheat the steam oven to 90 °C or the dry oven to 150 °C.
In a terrine, whisk the yellows with brown sugar until the mixture whitens. Pour the lens pulp with the whip, then the milk and cream.
Scent as desired of badian powder.
Go to a Chinese stamen.
Divide the appliance into the containers. Cook 45′ in a steam oven or a good hour in a dry oven (possibility of putting the containers in a water bath, starting hot water).
We recommend filming each container of burnt cream.
Cool the creams in the refrigerator for about 4 hours. You can add some cooked lentils and candied syrup for decoration.