- Sugar 175g
- egg yolks 9ea
- vanilla beans 2
- milk 100ml
- double cream 900ml
- Extra sugar for caramelising, as needed
Method of preparation
- Preheat the oven to 120C
- Lightly beat the sugar and egg yolks together by hand in a bowl.
- Split the vanilla pods in half and scrape the seeds out.
- Put the seeds, pods, milk and cream into a pan and gently bring the mixture to the boil so that the full flacour of the vanilla infuses into it.
- Take off heat.
- Pour the boiling cream and milk onto the sugar and egg yolk mixture. Mix well and pass through a fine strainer.
- Divide the mixture among six ramekins and cook them in a hot water bath in the preheated oven for 30-40 miutes until just set. Allow the ramekins to cool, then chill in the refrigerator.
- Sprinkle the top of each ramekin with the extra sugar and caramelise until golden brown with a butane torch or under a bot broiler. Allow the sugar to set hard, then serve.
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