- 450ml double cream
- 75ml whole milk
- 1 vanilla pod
- 50g golden caster sugar (plus 2 tbsp for the top)
- 7 egg yolks
- Preheat your oven to 160C. You will need 4 oven-safe ramekins and a large deep baking tray.
- Start by adding the cream and milk to a pan. Next cut open the vanilla pod and carefully scrape the seeds out into the cream and milk mix, adding the pod after.
- In a large mixing bowl, whisk together the egg yolks and caster sugar until the mixture is light and fluffy.
- Place the milk and cream mixture onto a medium-low heat and gently bring up to scalding point (just before boiling) – this is when small bubbles appear at the edge of the pan and you can see the mixture steaming.
- Remove from the heat and very slowly pour into the egg mixture, whisking as you do so. Scrap in as many of the vanilla pod seeds as possible.
- Place a fine sieve over a jug and pour the custard mixture through the sieve, discarding the vanilla pod. If there is a lot of foam on the top, then spoon this off with a large metal spoon.
- Place the ramekins into the baking dish and pour boiling hot water from the kettle around them so the water level comes halfway up the side of each ramekin. Next equally pour the custard mixture into each ramekin. Being careful not to spill any, place them in the middle of the oven and bake for 30 minutes until the custard is just set but still has a gentle wobble in the middle.
- Remove from the oven and place the ramekins onto a wire rack to cool slightly. When cool enough to handle, place into the fridge to cool completely (preferably overnight).
- Before serving, sprinkle ½ tbsp of golden caster sugar on top of each ramekin and place under a very hot grill to allow the sugar to caramelize and melt – alternatively, you can use a blowtorch. Allow the melted sugar topping to cool slightly and harden before serving.