A classic, but with a twist!
- 1 vanilla bean
- 1 nob of butter
- 40 cl cream
- 2 x 30 g icing sugar
- 6 egg yolks
- 4 slices of spice cake
- 4 tsp brown sugar
You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.
Pre-heat the oven to 100 °C.
Split the vanilla bean open and scrape out the seeds with the tip of a paring knife. Set aside the seeds.
Combine the butter and the cream in a saucepan, bring to the boil, along with 30 g of icing sugar and the vanilla seeds. Immediately remove from the heat when the mixture boils and set aside to cool off.
Pour the egg yolks into a bowl and beat with a whisk. Gradually add 30 g of icing sugar until the eggs form a white and creamy ‘ribbon’.
Mix the spice cake and add to the mixture. Divide the mixture into small oven dishes and bake for 35 minutes at 100 °C. Cool down for 20 minutes.
Sprinkle over some brown sugar and return to the oven, under the grill, to colour. Serve immediately.
Find your own favourite, but
we advise these spice cakes for this recipe
If you don’t let the crème cool down for 20 minutes before putting it under the grill, you will be serving Crema Catalana.