FranceWatch how it’s made
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Ingredients (4)
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Method
Heat the cream with the seeds of the split vanilla pod over low heat until almost boiling but not actually boiling, then take off the heat and leave the vanilla to infuse for 10 minutes.
Gently whisk the egg yolks with the sugar (without beating in too much air) until evenly coloured and slightly pale.
Gradually pour the hot cream over the yolk mixture, stirring constantly (tempering) so the eggs don’t curdle, then strain through a fine sieve to remove any lumps.
Divide the mixture between shallow ceramic ramekins, set them in a large baking tin and pour hot water around them to come halfway up the sides (a water bath). Bake in an oven preheated to 150 °C for 35–40 minutes, until set but still slightly wobbly in the centre.
Chill completely in the fridge for at least 4 hours, then sprinkle a thin layer of brown sugar over each ramekin and caramelise it with a blowtorch (or under the grill) until a hard caramel crust forms. Serve immediately, before the crust softens.
