Ingredients

600ml Cream
1 Vanilla Pod (or 1 teaspoon vanilla)
8 large egg yolks
3 tablespoons caster sugar
Extra sugar for caramel top.

Method

1. Put eggs and caster sugar in a bowl and beat together using an electric mixer until the eggs have changed to a pale colour. Set aside for step 3.
2. Put cream and vanilla into a saucepan and bring to boiling point but do not let it boil. You will see little bubbles form throughout the pot but do not take beyond this point. Take off the heat.
3. Using a hand beater stir the egg and sugar mixture while slowly pouring the cream into the bowl. Do not do this step too fast as you don’t want to cook the eggs. A fine stream of cream is sufficient.
4. Once mixed together pour the contents back into the saucepan and place on medium heat.
5. Stir the mixture until it thickens. Use the back of a wooden spoon to determine if the mixture is thick enough. This should take about 10 min.
6. When the custard has thickened sufficiently remove the vanilla pod and pour the contents into the individual ramekins and place in the refrigerator to cool.
7. When serving sprinkle sugar over each dish evenly and blow torch until a caramel forms.
8. They are now ready to serve.