My all-time favourite dessert.
It might seem a little complicated – baking in a water bath, caramelizing the sugar – but actually all that is fairly straight forward. The key, in fact, to getting it right – is taking them out the oven at the right time. They need to be removed when they are still wobbly in the centre.
There are many customisations, and sometimes I throw a little fruit (such as strawberries or blueberries) in the bottom, but more often than not I make these as is – they are pretty much perfect to begin with!
- 1 pint (500ml) Cream
- 6 egg yolks
- 100 grams Sugar
- ½ Vanilla pod, spilt length ways, or 1 tsp or vanilla extract.
1. Heat oven to 150ºC
2. Scrape the seeds from the centre of the vanilla pod, add the seeds along with the skin to the cream, and bring just to a boil then remove from the heat.
3. Beat eggs and sugar till light and fluffy.
4. Mix the hot cream into the eggs and sugar mixture, which should start to thicken.
5. Divide mixture into 4 ramekins. Place the ramekins in a roasting tray ½ full of water.
6. Bake loosely covered (e.g. place a flat baking tray over the top) for 30-35 minutes.
7. Remove from the oven, when firm but still a little wobbly in the centre, and turn the grill onto full.
8. Sprinkle about a teaspoon of sugar evenly over each, then melt with a gas torch – or place under the grill, as close as possible to the heat, for about one minute – until the sugar starts to bubble.