Ingredients
900ml double cream
200g yolks
250g sugar
1 Tbsp Vanilla essence
Method
Simmer cream and vanilla
Whisk egg yolks an sugar in a bowl, just enough to combining them and dissolve the sugar
Pour 1/3 of hot cream into the bowl and whisk together
Add this back to the pan still containing the 2/3 cream
Stir and gently heat to 73C (until starting to thicken)
Remove from heat
Pour into (recipe makes 12) ramekins and place in oven dish(es)
Fill dishes with freshly boiled water from the kettle
Place in oven at 110C for 20-30 min
If they start to colour on top before setting turn the oven down a little.
Test by wibbling, should be obvs when set
Remove from oven and leave to cool in their trays before putting in the fridge
Cover lightly with caster sugar and blowtorch (or place briefly under an insanely hot grill