Ingredients

• Double Cream x 400ml

• Milk x 100ml

• Vanilla Pod x 1

• Large Egg Yolks x 4

• Caster Sugar x 3 Tablespoons

Method

• • Heat the cream, milk and vanilla pod to boiling point in a sauce pan

  • Whisk the egg yolks and sugar together in a large bowl

  • Whisk in the cream mixture

  • Heat the oven to 120°C

  • Pour the mixture into 12 ramekins and place into a roasting tray, half fill the tray with water and place into the oven and bake for 30 minutes or until the custard has set

  • To serve sprinkle with icing sugar and glaze with a blow torch