Ingredients:
600 ml thickened cream
1 vanilla pod, split and scraped
7 large egg-yolks
1/4 cup caster sugar
1/2 cup raw sugar
Steps:
Step 1 Preheat oven to 120°C. Arrange six 1 1/2-cup ramekins in large baking dish lined with a cloth.
Step 2 In a medium saucepan, combine cream and vanilla. Place over medium heat and bring to almost boiling point.
Step 3 Meanwhile, in a bowl, whisk yolks and sugar together until thick and pale. Gradually pour in hot cream mixture, whisking constantly.
Step 4 Return mixture to clean saucepan. Cook on low heat 10-12 minutes, stirring constantly until thick enough to just coat the back of a wooden spoon (be careful not to overheat or mixture will curdle).
Step 5 Divide custard between ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins. Bake 20-25 minutes until almost set and slightly wobbly in centre. Remove ramekins.
Step 6 Cool completely in fridge. Just before serving, sprinkle custards with an even layer of raw sugar. Using a kitchen blowtorch, drag the flame back and forth over the sugar until caramelised.
Tips:
If you don’t have a kitchen blowtorch, place chilled custards under a very hot grill for 1 minute.
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