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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 ounce(s) caster sgar to finish |
1 pint(s) double cream |
4 egg yolks |
1 tablespoon(s) sugar |
few drop(s) vanilla essence |
Directions:
1. Beat the egg yolks and sugar together. Warm the cream in a double saucepan. Carefully stir in the egg mixture.
2. Continue cooking gently, stirring constantly, until thick enough to coat the back of a spoon. Add the vanilla essence. Strain into six rametink dishes and place in a roasting tin containing 2.5cm water. Bake in a 140C oven for 30-40 minutes. Remove dishes from the tin, cool then chill overnight.
3. To finish, sprinkle evenly with the sugar. Place under a prefeated hot grill until the sugar has caramelised. Cool, then chill for 2 hours before serving.
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