• 1 vanilla pod
• 500ml cream
• 5 egg yolks
• 3 tbsp (45ml) castor sugar, plus extra for top
- Preheat oven to 160°C.
- Scrape vanilla seeds into cream, and heat.
- Beat eggs and sugar together, until pale and fluffy.
- Pour a little hot cream into egg mixture, and then whisk mixture into hot cream.
- Strain into 4 x 125ml ramekins. Place in a bain-marie.
- Bake for about 30-40 minutes, or until set.
- Top with a sprinkle of extra sugar, and torch to crisp.