- 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.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
The indulgent dessert that Kate Middleton loves is so quintessentially British
A chef once revealed Kate Middleton's go-to dessert for post-dinner indulgence
By Caitlin Elliott Published
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
The boozy royal dessert King Charles and Queen Camilla enjoyed last night
There is a boozy royal dessert called cranachan that the King and Queen enjoyed last night in celebration of the Scottish poet, Robert Burns
By Laura Harman Published