5 Egg Yolks
1 Tablespoon Caster Sugar+extra for topping
150ml Double Cream
Equipment
2 Large Mixing Bowls
1 Balloon Whisk
4 Ramekins
1 Large Oven Proof dish (with 1-2 inches of water in)
1 Sieve
1 Blow Torch (optional but really good for this, use a grill if you haven't a blow torch)
The Good Bit
- Preheat your oven to 150c/300F. In the large bowl, whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow then add the cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
- Divide mixture among 4 ramekins and put them in a water bath and cook until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Now melt the sugar on top with a blow torch or place under a grill until sugar melts, then whack em back in the fridge for a few minutes before serving
Serves 4
