2 cups double cream
4 egg yolks
1 vanilla bean pod
6 tbs caster sugar
Pour the cream in a pot and add 1/2 the sugar on top of it. Cut the vanilla bean in 1/2 and scrape the Inside and add it to the cream with the pod.
In a bowl whisk the eggs and the remaining sugar. Don’t over whisk. Just enough to combine with sugar.
Heat your cream but Do Not Let It Boil. Just enough to heat through.
Pour the cream over the eggs whisking straight away so it doesn’t scramble.
Then strain the mixture into a jug.
Pour the mixture into ramekins and put in a deep pan. Then add boiling water around the ramekins to make a water bath.
Fill up to 1/2 way of the ramekins.
Bake at 150 degrees Celsius for 30-40min depending on your oven.
Remove from oven but leave them in the water bath for 30min.
Then refrigerate for 2 hrs.
Sprinkle 1 tbs of sugar over each ramekin and blow touch them.
Wait about 2-3 min before serving
Recipe and picture: Di Bo