Smooth and creamy hidden under a caramel crackable topping. YUMMY
WHAT YOU NEED:
600ml of cream
Vanilla essence
1/4 cup caster sugar
6 egg yolks
1/2 cup brown sugar
WHAT YOU DO:
1. Preheat an oven to 120 celcuis.
2. In a small pot heat cream and vanilla over med heat to scalding point. then remove and set aside to allow vanilla to infuse.
3. In a bowl beat egg yolks and sugar together till light and pale. This takes about 2 to 3 mins.
4. Pour the warm cream over the beaten and whisk together till thoroughly combined.
5. Skim off any foam that is on the top.
6. Place ramekins in a roasting pan and fill each with the mixture and then pour boiling water around them in the roasting pan and loosely place foil over the top.
7. Place in oven for 40 mins till the custards have a slight wobble when touched.
8. Remove from oven and allow to cool then cover and place in fridge overnight to chill.
9. Sprinkle each chilled custard with aprox 2 tsp of brown sugar and use a blow torch to heat the sugar up until it melts and caramelises.....
