Flamby d'OCNI | Ginger Carving Seasoning

- 80 g of milk
- 1 vanilla pod
- 6 egg yolks
- 90 gr of sugar (for the cream)
- 50 gr of sugar (for the caramel)
- 30g fresh cream

1. Heat the milk with the vanilla until boiling.
2. Mix the eggs and sugar until the mixture whitens.
3. Pour the milk over the preparation.
4. Pour the mixture into ramekins previously brushed with butter and sugar.
5. Bake in a bain-marie in an oven at 180°C for 40/45 minutes.
6. To make a caramel: Pour the sugar into a frying pan and cook.
7. Once the mixture caramelizes, add the heavy cream (to stop the caramel from cooking) then lightly salt.
8. Unmold the OCNI Flambys and cover them with the cooled caramel sauce.
9. Enjoy with shavings of Ginger pencil.