Published on November 29th, 2012 | by The Town Crier0
Recipe serves 6
600ml double cream
8 egg yolks
2 vanilla pods
Sugar for topping
Heat the milk and cream with the sugar and vanilla pods in a pan over a low heat. Next, pour the milk and cream onto the eggs & mix well.
Now pour this mix into 6 ramekin moulds; place the moulds in a Bain Marie (or you can use a deep roasting tray filled with water) and put in the oven for 1½ hours at 120ºc or until they are completely set. Remove from the Bain Marie and allow to cool in a fridge for at least two hours.
When you are ready to serve, dust with caster sugar and caramelise with a blow torch, then serve immediately.