Prepare a baking tray (with high edges), or a pyrex. Place a kitchen towel inside, heat boiling water (enough to fill the tray) and set aside.
In a pot, combine the heavy cream with half a cup of sugar. Cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and let cool (about 15 min.)
In a medium bowl, whisk the egg yolks with the vanilla essence using a whisk. Gradually add the cream (which should be warm).
Pass the mixture through a very fine sieve.
Divide the mixture into 6 souffle ramekins, heart-shaped. Place on the baking tray (or a pyrex) and fill with boiling water.
Bake for 40 minutes. Once set, remove from the oven and let cool for 1.5 hours.
After that hour and a half, place in the refrigerator for 3 hours.
About 15 minutes before serving, take the ramekins out of the refrigerator so they are not too cold.
Sprinkle each mold with a tablespoon of sugar.
With a torch, caramelize the sugar on top.
Add the raspberries, the mint leaf, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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