Thu, 27 November 2025
A classic dessert.
4 egg yolks
350ml pouring cream
100g caster sugar
½ vanilla pod with seeds scraped out
Method:
Put the cream, vanilla pod and vanilla seeds into a small saucepan and bring it to the boil.
Whisk the egg yolks and sugar together until they are light and creamy.
Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined.
Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off.
Remove the vanilla pod.
Choose 6-8 small ramekins.
Carefully pour the egg custard into the mixture
Place the ramekins in a deep roasting tray and fill it with water about ½ ways up the side of the ramekins.
Bake for approx 35-45 minutes until set but still containing a slight wobble. (150C/300F)
Refrigerate.
Glaze with a little brown sugar and then pop them under the grill or glaze with a chef’s blowtorch and serve.
Serve with Shortbread biscuits
