Burnt cream with Vanilla and La Vecchia Balsamic Vinegar

COOKING TIME: 35 Minutes


  • 2 cups of Milk
  • 3 Tablespoons Vecchia Dispensa Balsamic Vinegar of Modena
  • 1/3 Cup of Sugar
  • 1 vanilla stick
  • 4 egg yolks

Preparation Instructions

1.Stir egg yolks and sugar together. Meanwhile heat to boil milk with vanilla stick.

2.Combine the heated milk with the mixture of egg yolks and sugar. Pour through a strainer into a bowl.

3.Add Balsamic Vinegar and whisk.

4.Pour into ceramic molds and cover with plastic wrap. Make little holes in the film to avoid entering water and allow the steam to exit. Cook to 90 °C in a steam oven for about 25 minutes.

GARNISH: once cooked, sprinkle with brown sugar and burn with a cooking torch.

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