Serves 8
Preparation Time 10 minutes
Oven Temperature 160°C
Baking Time 40 minutes

• 750ml cream (or 500ml, with 250ml full cream milk)
• 80ml castor sugar
• 6 egg yolks
• 5ml vanilla essence
• castor sugar

1 Heat the cream in a saucepan until bubbles form around the edges. Stir in the castor sugar until dissolved.
2 Beat the egg yolks until pale in colour and slowly add to the cream mixture, beating continuously. Stir in the vanilla and skim the foam off the top.
3 Sieve the mixture into ovenproof bowls or ramekins and place them in a roasting pan. Fill the pan with water to halfway up the sides of the bowls. Bake for about 30 minutes or until a skewer comes out clean. Allow to cool and then refrigerate.
4 To Serve Sprinkle castor sugar over the top of each custard and place under a preheated grill element to caramelise the sugar, or use a chef’s blowtorch.

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