🥘 Ingredients
- brown sugar 250 g
- water 50 g
- whole milk 1 litre
- eggs 7
- eggs 7
- sugar 175 g
- vanilla 2 tsp
- rum 2 shots
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1In pan add brown sugar and water heat until 160°C Quickly divide between jars, about 1cm in each Preheat food jacuzzi to 85°C Heat up whole milk to 80°C In a bowl mix eggs and yolks of eggs with sugar and vanilla and shot of rum Pour warm milk into eggs and temper slowly. Let sit for 30 minutes and then strain Pour into jars and cook for 1 hour sous vide Chill overnight To serve, boil water and put in pan, place jars in water up to the caramel, let sit 15 minutes then unmould