Ingredients
Serves 4
- 2 cups thickened cream
- Seeds & pod of 1 vanilla bean
- 5 egg yolks
- 1/3 cup caster sugar
Method
- Preheat oven to 140c. Prepare x4 ramekins in a deep tray. I prefer shallow wide ramekins instead of the deeper kind.
- Scoop the seeds out of the vanilla pod, add the seeds/pod to the thickened cream in a small pot. Heat gently, do not boil.
- While that’s happening whisk the egg yolks & sugar in a large bowl until combined & creamy. Once the cream is hot, strain it into a jug (optional, or remove the pod instead)
- Start tempering your eggs by adding a little of the hot cream, whisk, add more doing it gradually. Don’t add it all at once so you don’t scramble the eggs.
- Fill your ramekins. Carefully pour boiling water along the side of the tray, so that the ramekins are half way submerged into the water. Bake for 50 minutes (middle rack). They should wobble without being too liquid, if you feel it needs more place then back in for 10min. The sides should be firmer than the centre. These will continue to set as they cool.
- Cool to room temp before refrigerating for minimum 4hrs.
- To serve, sprinkle with caster sugar & use blow torch to caramelise.
