Cook Time | 40 minutes |
Servings | serves |
Ingredients
- 600 ml Thickened Cream
- 1 Vanilla Bean split, seeds scraped
- 6 Egg Yolks
- 1/4 cup Caster Sugar
- 120 grams Demerara Sugar
Ingredients
| |
Instructions
- Preheat oven to 120 degrees C.
- Place the cream, vanilla bean and seeds in a saucepan over a medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
- Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into a pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
- Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.
Share this Recipe