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Ingredients:

• 5 egg yolks
• 225 ml of 35% cream
• 150 ml of 2% milk
• 1 vanilla bean
• 10 g of wild ginger
• 75 g of sugar

Method:

• Boil the cream and milk with the wild ginger and the vanilla bean.
• Strain through a China cap.
• Pour into ramekins (3/4 full).
• Cook in a bain-marie: place the ramekins in a pan and pour hot water 3/4 of the way up the ramekins. Cook in the oven for 40 minutes at 170°C or 375°F.
• Let cool. Sprinkle with sugar and caramelize. Serve quickly.

Buckwheat wafers:

• 5 egg whites beaten with 215g of icing sugar.
• Add 125g of softened butter, 80g of flour, and 45g of buckwheat flour.
• Cook the dough on a sheet of parchment paper, shaping it in the form of a tile.
• Cook at 375°F for 3 to 4 minutes.
• Once out of the oven, cut it into the desired shape.

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