300mL double cream
100g caster sugar
8 egg yolks
2 vanilla beans, split lengthways and seeds scraped
100g soft brown sugar
Preheat the oven to 100 degrees C.
Mix the cream, milk, caster sugar, egg yolks and vanilla together till just incorporated.
Do NOT use a whisk as having any bubbles will ruin the silky smoothness of the custard.
Pour the custard into 4x ramekins with approx 1 cup capacity each.
Place a folded tea towel onto the bottom of a baking tray, then place the custards on top, this will stop the bottom of the custard from overheating and causing bubbles to form in your custard.
Fill the baking tray with boiling water till it comes halfway up the sides of the ramekins, then cover lightly with foil.
Bake the custards in the oven for about 35 mins, or till they have just set but are still wobbly in the middle.
Remove from the oven and place in the fridge for about 30 mins to cool down.
Once completely cool, sprinkle a light layer of brown sugar on top and use a blowtorch or (if you’re not as obsessive as me) a preheated grill/broiler to glaze the top of each custard till the sugar is melted and turns a lovely amber colour.
Repeat once or twice more if you want a thicker layer of caramel, then serve and sit back and listen to the sound of cracking caramel as everyone dives in ;)
Pairs Well With
From 'My Vue' By Shannon Bennett