Prep time: 5 mins Cooking time: 45 mins Chilling time: overnight Serves 4-6
4 extra-large egg yolks 125ml caster sugar, plus extra for top layer 500ml cream 5ml vanilla essence
1 Preheat oven to 150°C. Whisk egg yolks and caster sugar together in a bowl until light and creamy.
2 Warm cream in a pan over low heat until just below boiling point. Pour a little warm cream into egg mixture and stir until smooth.
3 Pour mixture back into pan over low heat and stir continuously until custard is thick enough to coat back of a spoon. Don’t let it boil.
4 Remove from heat and stir in vanilla. Divide mixture between 4 to 6 ramekins. Place ramekins in a roasting tin and fill tin with a shallow layer of warm water. Bake for 30-35 minutes. Cool to room temperature and chill overnight.
5 Sprinkle caster sugar over each ramekin of set custard. Caramelise sugar with a blowtorch or under a hot grill. Leave to stand until sugar has hardened. Serve.