Ready in 45 minutes | Serves 12
- 6-7 egg yolks
- 125 grams sugar
- 2 vanilla pod, split or Grand Manier
- 500ml thickened cream
Cream egg yolks & sugar until thick & creamy.
Heat cream & vanilla pod to 60º, don’t boil.
Add the cream to the egg mixture & whisk well.
Put back in a heavy based pan cook over a low heat & stir with a wooden spoon. Stir for about 5 minutes until the mixture coats the back of the spoon.
Ladle the mixture into coffee cups or small ceramic bowls until 3/4 full. Place in a water bath with a small amount of hot water about 1/2 way up cups.
Bake at 150º for about 30 minutes or until set on top.
Remove from oven, then take out of bath of water to stop cooking. Cool
Sprinkle with icing sugar & with a very hot spoon caramelise the sugar.
Recipe courtesy of 3 Seeds Cooking School.