Download the recipe HERE.
- 300ml pouring cream
- 250ml (1 cup) milk
- 1 vanilla bean, split
- 5 egg yolks
- 70g (1/3 cup) caster sugar
- 1 tablespoon raw caster sugar
Step 1 Preheat oven to 150C. Bring cream, milk and vanilla bean almost to the boil in a saucepan over medium heat.
Step 2 Remove vanilla bean. Scrape the seeds from the vanilla bean into the cream mixture. Discard the bean.
Step 3 Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until well combined.
Step 4 Whisk the cream mixture into the egg mixture. Strain into a jug. Divide among four 185ml ovenproof ramekins.
Step 5 Place ramekins in a roasting pan. Add boiling water to reach halfway up sides. Bake for 35 minutes or until just set.
Step 6 Cool slightly. Cover. Chill for 4 hours or until set. Sprinkle raw sugar over the custards. Use a blowtorch to caramelise.
Find out more about our SIT30816 Certificate III in Commercial Cookery here