Baked Vanilla Cream

½ cup of sugar

2 egg yolks

¼ cup flour

1 ecodose + 3 ½ tbsp of milk

4 tsp of vanilla essence

1 ecodose water

- Put the sugar in a bowl along with the egg yolks and stir with a fork, then add the flour. Stir again until the mixture is smooth.

- Heat the milk in a steel saucepan, then add the cream, mix with a whisk and put everything back into the saucepan. Cook, stirring constantly, for about 3-4 minutes, until it begins to thicken.

- Put 4 aluminum molds in the basket of the pressure cooker. Pour in 1 teaspoon of vanilla essence on each, then split the cream into the 4 molds.

- Pour an ecodose of water into the pot, add the basket, close the lid and cook for 2 and a half minutes after the first whistle. Turn off the heat, let the steam escape from the valve, open the lid and take the basket. Let the creams cool for 5 minutes, then turn them upside down on the plates and serve.