• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900 ml double cream

  2. 100 ml full-fat milk

  3. 10 egg yolks

  4. 145 g caster sugar , plus more for sprinkling

  5. 4 vanilla pods , seeds scraped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 100C/gas ¼.

  2. Whisk together all of the ingredients and pass the mixture though a chinois or fine sieve. Ladle into 4 ramekins.

  3. Sit the ramekins in a small baking tray and pour enough boiling water in to come half way up their sides. Cook for 30 minutes, or until set with a slight wobble – they will set more as they cool.

  4. Sprinkle the tops of the creams with caster sugar and caramelise with a blow torch.


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