Serves 6
568ml carton double cream
1 vanilla pod, split lengthways
4 large egg yolks
125g golden caster sugar
Preheat oven to 150˚C.
Pour the cream into a pan, add the vanilla pod and bring slowly to the boil.
Remove from the heat, cover and set aside to infuse for at least 30 minutes. Then remove the vanilla pod.
Put six ramekins in a roasting tin.
Beat the egg yolks and 1tbsp caster sugar together in a bowl.
Pour in the vanilla infused cream, stirring constantly.
Strain into a jug, then pour into the ramekins.
Pour enough hand-hot water into the tin to come halfway up the sides of the ramekins.
Bake for 30-35 minutes.
Leave for at least 4 hours or preferably overnight.
When ready to serve, sprinkle remaining sugar on top, grill on high or use a blow torch until the sugar caramelises.
