- 850ml (1pt 9fl oz) double cream
- 1 vanilla pod, split lengthways, or ½tsp pure vanilla extract
- 7 large egg yolks
- 25g (1oz) caster sugar, plus 75g (3oz) for the topping
- You will need
- 8 x 150ml (5fl oz) medium ramekins and a blowtorch
Place the cream and vanilla in a large pan and heat slowly to just below boiling point. Beat the yolks and sugar in a bowl. When the cream is hot, pour half onto the yolk and sugar mixture, stirring well, then pour back into the pan. Stir continuously over a low heat until the mixture has a thick but pouring consistency. It needs to be cooked sufficiently to set, but will curdle if it starts to boil.
Strain through a sieve and discard the vanilla pod if using. Divide the mixture among the ramekins, allow to cool slightly, then place in the fridge to set for a minimum of 4 hours, or overnight.
For the topping, sprinkle the sugar evenly among the ramekins. Caramelise with the blowtorch, then refrigerate for 20 minutes to set. Serve within an hour or the caramel will go soft again.