Ingredients
Method
- Preheat the oven to 120°C (100°C fan).
- Gently warm the cream, milk and vanilla paste together in a saucepan until steaming but not boiling.
- In a bowl, whisk together the egg yolks and caster sugar, then whisk in the warm cream mixture.
- Pour into 4 ramekins set in a roasting tin, then pour in enough boiling water to come halfway up their sides to make a bain-marie.
- Bake for about 25 minutes, until just set with a slight wobble in the centre.
- Leave to cool, then chill in the fridge for at least 1 hour.
- Sprinkle the demerara sugar evenly over each, then caramelise with a blowtorch (or carefully under a hot grill) until a crisp, golden caramel top forms.
Nutrition
Notes
Over-baking can lead to a rubbery texture, so keep a close eye on the cooking time.
The custard should still have a slight wobble in the centre when removed from the oven, as it will firm up further as it cools.
The custard should still have a slight wobble in the centre when removed from the oven, as it will firm up further as it cools.