Ingredients
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Method
- 1
Heat the oven to 140°C (120°C fan). Warm the cream, milk and vanilla in a pan until steaming but not boiling.
- 2
Whisk the egg yolks and 60 g sugar until pale. Slowly pour in the warm cream, whisking gently.
- 3
Strain into a jug and pour into 4 ramekins. Set them in a roasting tin and pour hot water halfway up the sides.
- 4
Bake for 35 minutes until set with a gentle wobble in the middle.
35 min - 5
Cool, then chill for at least 3 hours.
- 6
Sprinkle 1 tbsp sugar over each and caramelise with a blowtorch until deep amber. Leave 2 minutes to harden.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.