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Method
Make it happen
- 01
Heat oven to 140°C fan. Gently warm cream with split vanilla pod until just steaming, then rest 10 minutes.
- 02
Whisk egg yolks with 80 g sugar until blended, slowly add warm cream and strain into six ramekins.
- 03
Put ramekins in a deep roasting tin and pour boiling water halfway up their sides. Bake 30–35 minutes until edges set but centres still wobble.
- 04
Cool, chill at least 3 hours, then scatter a thin layer of extra sugar over each and caramelise with a kitchen blowtorch. Cool 2 minutes to harden.