Desserts

1. Split the vanilla bean lengthwise and scrape out the pulp.
2. In a saucepan, mix the EKABE whipping cream, the vanilla pod and pulp, the grated orange zest and cinnamon. Heat gently for 3 minutes, then turn off the heat and leave to infuse for 10 minutes.
3. Briefly reheat the cream, strain the mixture and set aside.
4. Whisk the egg yolks with 100g of sugar until they turn white. Gradually fold in the still warm cream mixture and remove the foam with a spoon.
5. Place the ramekins in a deep baking tray and fill them with the mixture. Pour hot water into the baking tray so that it reaches halway up the ramekins.
6. Bake in the oven at 150° C in a bain-marie for about 50 minutes. After removing from the oven, allow to cool and place in the refrigerator for several hours or overnight.
7. Just before serving, sprinkle each ramekin with 1 tablespoon of sugar and caramelise the creams with a kitchen blowtorch. To finish, decorate with a physalis.

Tips: 

To save time, use vanilla powder and bitter orange essential oil.
If you don’t have a kitchen blowtorch, caramelise the sugar under a very hot grill for a few minutes.