December 25, 2016


egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece


  • Combine the egg yolks with one tablespoon of sugar in a mixing bowl.
  • Put the cream and vanilla pod into a saucepan, bring slowly to boiling point and boil for one minute exactly.
  • remove the pan from the heat, lift out the vanilla pod and pour the cream on to the egg yolks and sugar, stirring all the time with a whisk.
  • Strain the mixture into the top of a double saucepan and cook, stirring constantly, for 25 minutes or until the custard as thick enough to coat the back of a wooden spoon.
  • Pour the custard into a buttered, heatproof serving dish, allow it to cool then chill in the refrigerator.
  • Sprinkle a layer of castor sugar to a depth of 1/2 " over the surface of the custard.
  • Put the dish under a very hot grill until the sugar melts and turns golden brown.
  • Return the custard to the refrigerator for 2-3 hours before serving.

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