Preheat oven to 150 C
Boil a kettle
Place 6 Ramekins into a flat bottomed casserole dish or high sided baking tray.
Place cream into a medium saucepan and place over medium heat. Heat until a skin begins to form. Stir in Vanilla.
In a stand mixer, combine the sugar and egg yolks. Beat on a low speed until pale. Do not incorporate too much air.
While stand mixer is still on low, pour cream into the eggs in a slow and steady stream.
Transfer the mixture into a jug and divide amongst the ramekins. They will not rise, so fill almost to the top, leaving room for the sugar after baking.
Pour boiling water into the dish or tray until the outside of the ramekins are covered half way.
Cover with foil and bake for 30 Minutes or until the custard has a slight wobble.
Remove ramekins from water bath and allow to cool before placing into the fridge for at least 6 hours.
To Serve: Place a teaspoon of castor sugar over each custard in a thin layer. With a blow torch, turn the sugar to caramel.
Take care not to burn the sugar.
Repeat with a second layer of sugar.
Serve immediately
Ingredients
Directions
Preheat oven to 150 C
Boil a kettle
Place 6 Ramekins into a flat bottomed casserole dish or high sided baking tray.
Place cream into a medium saucepan and place over medium heat. Heat until a skin begins to form. Stir in Vanilla.
In a stand mixer, combine the sugar and egg yolks. Beat on a low speed until pale. Do not incorporate too much air.
While stand mixer is still on low, pour cream into the eggs in a slow and steady stream.
Transfer the mixture into a jug and divide amongst the ramekins. They will not rise, so fill almost to the top, leaving room for the sugar after baking.
Pour boiling water into the dish or tray until the outside of the ramekins are covered half way.
Cover with foil and bake for 30 Minutes or until the custard has a slight wobble.
Remove ramekins from water bath and allow to cool before placing into the fridge for at least 6 hours.
To Serve: Place a teaspoon of castor sugar over each custard in a thin layer. With a blow torch, turn the sugar to caramel.
Take care not to burn the sugar.
Repeat with a second layer of sugar.
Serve immediately