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Ingredients
• 2 1/2 cups (625ml) thin cream
• 1 vanilla bean, split
• 6 egg yolks
• 1/2 cup (100g) caster sugar
• 2 tablespoons brown sugar
01
Project Name
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Preheat oven to 150°C.
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Place six 2/3-cup (160ml) ovenproof dishes or ramekins in a large roasting pan.
02
The cream
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In a saucepan, add cream.
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Scrape in seeds from the vanilla bean and add the bean.
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Heat until simmering (do not boil).
03
The custard
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Whisk egg yolks with caster sugar in a bowl.
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Gradually whisk in warm cream.
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Remove the vanilla pod.
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Divide mixture among dishes.
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Pour boiling water into the pan to reach halfway up the dish sides.
04
Serve
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Bake for 25–30 minutes until just set.
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Cool for 30 minutes, then cover and chill for 4 hours.
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Sprinkle brown sugar on top and grill for 1–2 minutes until caramelised (or use a brulee torch).
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Serve immediately.
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