Prepare Ahead

You will need a chef's blowtorch to create the caramelised topping for this recipe.

Instructions

1. 1

   Place the cream and vanilla in a saucepan and bring to the boil. Remove from the heat and pour into a jug.

   
   

2. 2

   Whip together the egg yolks and sugar.

   
   

3. 3

   Slowly pour the cream mixture into the egg mixture. You should pour slowly to make sure you don't scramble the egg.

   
   

4. 4

   Then pour the mixture into ramekins and place in a roasting dish. Pour hot water into the roasting dish (acting as a bain marie). Don't allow the water to be any higher than a 1/3 of the depth of the roasting dish.

   
   

5. 5

   Cook at 160C for approximately 30 minutes in the middle of the oven or until there's a slight wobble. The cooling down process will finish off the cooking.

   
   

6. 6

   Take the ramekins out of the ban marie, allow to cool. Place in the fridge for an hour then dust with caster sugar and use a chef's blowtorch to caramelise the top and serve.

   
   

Ingredients

• 300ml double cream
• 100g caster sugar
• 3 egg yolks
• 2 tsp vanilla extract

Serves 4

Total time required 40 mins

• Preparation time: 10 mins
• Cooking time: 30 mins