A traditional Catalan dessert served with a warm caramel sauce to sweeten an unforgettable experience
1. Whisk egg yolks and 30 g of sugar until light and creamy. 2. Heat the milk and cream in a pot, separately. 3. Combine the creamy egg yolks and the hot milk and mix well. 4. Reheat the creamy mixture and add the vanilla sugar and the flour. 5. Cook until thick and creamy. 6. Pour into individual serving dishes and let cool. 7. Serve with a warm caramel sauce.
2 egg yolks, 30 g sugar, 30 ml whole milk, 15 ml cream, 2 g vanilla sugar, 30 g flour
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