Baked Vanilla Cream

• ½ cup of sugar

• 2 egg yolks

• ¼ cup flour

• 1 ecodose + 3 ½ tbsp of milk

• 4 tsp of vanilla essence

• 1 ecodose water

Put the sugar in a bowl along with the egg yolks and stir with a fork, then add the flour. Stir again until the mixture is smooth.

Heat the milk in a steel saucepan, then add the cream, mix with a whisk and put everything back into the saucepan. Cook, stirring constantly, for about 3-4 minutes, until it begins to thicken.

Put 4 aluminum molds in the basket of the pressure cooker. Pour in 1 teaspoon of vanilla essence on each, then split the cream into the 4 molds.

Pour an ecodose of water into the pot, add the basket, close the lid and cook for 2 and a half minutes after the first whistle. Turn off the heat, let the steam escape from the valve, open the lid and take the basket. Let the creams cool for 5 minutes, then turn them upside down on the plates and serve.