Put all the ingredients for the dough, except the water, in a cutter and blend to a powdery whole. Add the water and cutter briefly until there is almost a ball.
Push everything together into a ball. Push flat and wrap in foil. Let it set in the fridge for 30 minutes.
Meanwhile, cook the milk with the scraped vanilla pod and the marrow. Allow to cool down, scrape the vanilla pod again along the edge of the pan to have all the aromas and stir in 40 grams of sugar. Beat the egg and the yolks and add together with the cream. Add a pinch of salt and stir everything well. Set aside (not in the fridge).
Preheat the oven to 185 ° C.
Roll the dough between two baking papers into a even round dough of 2 to 3 millimeters thick. Place baking paper on the bottom of the shape. Pour the dough on it and push well into the edges. Place baking paper over it. Pour baking pearls or dry beans. Bake in the oven for 25-30 minutes at 185 ° C. Pull the baking paper up and check. The dough should no longer be raw in the middle.
Remove from the oven, lower the temperature to 150 ° C.
Remove the plant beans and the upper baking paper. Stir the milk mixture well and pour into the baking tin. Place on a baking sheet and place in the oven.
Now bake for 30-35 minutes. If you shake it carefully, it may still seem some pudding but not liquid; It increases even further in the fridge. Allow to cool, place plastic film over it and put the cake in the fridge for at least 4 hours (but can also be one night).
Remove the plastic wrap. Sprinkle the other half of the sugar on the cake and turn around with your cake so that the sugar leses nicely evenly. Caramelize with a bunsen burner. Stay with the burner away from the edge so that you do not burn it.
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