in the kitchen
Ingredients
- 500 ml double cream
- 1 vanilla pod, split and scraped
- 6 egg yolks
- 80 g caster sugar
- 6 tbsp caster sugar for the top
- Pinch of salt
Method
1
Heat cream with vanilla pod until just steaming. Remove pod.
2
Whisk yolks and sugar until pale. Slowly pour warm cream over, whisking. Strain.
3
Pour into 6 ramekins set in a bain-marie. Bake at 140 C for 40-45 minutes until just set with a wobble in the center.
4
Cool, then chill at least 2 hours. Sprinkle each with 1 tbsp sugar and blowtorch until bubbling and deep amber. Serve at once.