Makes 8
Ingredients
- 800ml cream
- 8 egg yolks
- 1 vanilla pod, split
- 6 tablespoons caster sugar
- Small pinch of salt
- Extra caster sugar for the top
Method
- Preheat your oven to 150°C
- Heat the cream and the vanilla pod in a small saucepan until bubbling around the edges but not boiling.
- While heating the milk and vanilla whisk the egg yolks and sugar together until light, pale and creamy. Remove milk from the heat. Remove the vanilla pod then in a thin stream pour the hot milk into the egg and sugar mixture whisking continually. Whisk quickly to prevent the eggs scrambling.
- Once combined pour the custard mixture into eight 150ml capacity ramekins or a 1.2 litre oven proof dish. Place in a roasting pan and pour boiling water into the roasting pan until it comes two thirds of the way up the sides of the ramekins or dish.
- Bake for 30-40 minutes until the custard has set. They should have a slight wobble.
- Remove from the roasting pan and allow to cool – preferably overnight.
To serve
Sprinkle caster sugar over the top in a thin layer and either use a blow torch or place under a very hot grill. Watch carefully for the sugar to melt and it just begins to bubble and burn. Refrigerate for 30 minutes or until chilled. Serve.