(Serves 6)
Breaking the sugary topping and dipping your spoon into smooth, velvety custard is a heavenly way to end a meal.
1 vanilla pod or 5ml vanilla essence
750ml cream
8 extra-large egg yolks
100ml castor sugar
Sifted icing sugar, for topping
Using a sharp knife, split the vanilla pod down the middle and scrape out the seeds.
Put the seeds and pod in a saucepan with the cream. Heat until just boiling.
Remove from heat and leave to infuse for 20 minutes.
Beat egg yolks and castor sugar until light and fluffy.
Remove vanilla pod and pour cream slowly over the mixture, whisking all the time.
Strain the egg and cream mixture into a clean ovenproof bowl over simmering water.
Cook until the mixture thickens slightly and coats the back of a wooden spoon. It should take 4-5 minutes.
Skim off any excess froth from the mixture. Place 6 ramekins (150ml volume) in a large roasting dish.
Divide the mixture evenly between the dishes, filling them up to the top. Pour boiling water into the roasting dish so it comes halfway up the ramekins.
Bake at 150°C for about 20 minutes. The custard should still have a slight wobble when cooked.
Remove from the oven and cool.
Place in the refrigerator to chill for at least 3-4 hours.
Afterwards, dredge with sifted icing sugar.
Take a blow torch, hold it so it hovers over the surface of the sugar and heat until the sugar caramelises.
