Ingredients
Directions
- Step 1:
Preheat oven to 150 C
- Step 2:
Boil a kettle
- Step 3:
Place 6 Ramekins into a flat bottomed casserole dish or high sided baking tray.
- Step 4:
Place cream into a medium saucepan and place over medium heat. Heat until a skin begins to form. Stir in Vanilla.
- Step 5:
In a stand mixer, combine the sugar and egg yolks. Beat on a low speed until pale. Do not incorporate too much air.
- Step 6:
While stand mixer is still on low, pour cream into the eggs in a slow and steady stream.
- Step 7:
Transfer the mixture into a jug and divide amongst the ramekins. They will not rise, so fill almost to the top, leaving room for the sugar after baking.
- Step 8:
Pour boiling water into the dish or tray until the outside of the ramekins are covered half way.
- Step 9:
Cover with foil and bake for or until the custard has a slight wobble.
- Step 10:
Remove ramekins from water bath and allow to cool before placing into the fridge for at least 6 hours.
- Step 11:
To Serve: Place a teaspoon of castor sugar over each custard in a thin layer. With a blow torch, turn the sugar to caramel.
Take care not to burn the sugar.
Repeat with a second layer of sugar.
Serve immediately
