- 750ml - cream (or 500ml, with 250ml full cream milk)
- 80ml - castor sugar
- 6 - egg yolks
- 5ml - vanilla essence
- - castor sugar
Oven Temperature 160°C.
Heat the cream in a saucepan until bubbles form around the edges. Stir in the castor sugar until dissolved.
Beat the egg yolks until pale in colour and slowly add to the cream mixture, beating continuously. Stir in the vanilla and skim the foam off the top.
Sieve the mixture into ovenproof bowls or ramekins and place them in a roasting pan. Fill the pan with water to halfway up the sides of the bowls. Bake for about 30 minutes or until a skewer comes out clean. Allow to cool and then refrigerate.
Sprinkle castor sugar over the top of each custard and place under a preheated grill element to caramelise the sugar, or use a chef’s blowtorch.