| Servings |
|
Ingredients
- 900 mls double cream
- 1 vanilla bean split and scraped
- 1 cup vanilla sugar
- 6 large egg yolks
Ingredients
|
|
Instructions
- Place cream, vanilla bean and its pulp in a medium saucepan and slowly bring to the boil
- Remove from heat, cover and cool for 15 minutes. Remove the bean
- Whisk together ½ cup of sugar and the egg yolks until becoming pale.
- Slowly add the cream stirring continually
- Pour the mixture into 6 x 8 oz ramekins and place in a large baking tin
- Pour hot water into the tin to come half-way up the ramekins and bake at 160 C until just set
- Scatter the remaining sugar over the surface of the creams and using a blow torch caramelise the sugar to form a crisp top.
- Allow at least 5 minutes before serving.