Mulled milk

Pour the whole milk into a saucepan, add the vanilla pod, and bring to a boil. Reduce the heat and simmer gently for two hours, stirring frequently to prevent it from sticking. The reduction is complete when the milk is visibly more concentrated; then, remove the pod and let the liquid cool.

Spread the 100g (3.53 oz) sugar over the bottom of a mold with a hole in the center. Heat the mold until the sugar melts and turns a uniform amber color, without letting it darken too much. Carefully rotate the mold to coat the bottom and inside walls with the caramel, then let it cool.

Collect the eight egg yolks in a bowl and add the 150g (5.29 oz) sugar. Whisk quickly. the mixture until smooth and well combined. Avoid stopping the mixture after incorporating the sugar, so that the base is smooth and ready to receive the reduced milk.

Gradually incorporate the now cooled milk to the mixture of egg yolks and sugar, stirring continuously. Mix until you obtain a smooth and uniform mixture, without visible streaks. Pour the mixture in the mold already coated with caramel, keeping the level within the edge.

Place the mold in a baking pan suitable for bain-marie and cook in convection oven Preheat oven to 180°C (356°F) for 50 minutes. Finish cooking when the custard appears set and firm, yet maintains a smooth consistency. The bain-marie distributes the heat gradually and limits temperature fluctuations.

Let the cake cool, then transfer it to the refrigerator to firm up. Unmold it just before serving: run the edge over the plate and invert the mold firmly, so the caramel can drip onto the surface without compromising the shape.