Ingredients
Method
- Heat double cream with vanilla pod seeds and pod (or vanilla extract) until hot but not boiling. Leave to infuse for 15–20 minutes if using a pod.
- Preheat oven to 150°C / 130°C fan / Gas 2. Arrange ramekins in a large roasting tin.
- Whisk egg yolks, caster sugar, and salt until pale. Remove vanilla pod, reheat cream until hot, and pour slowly over yolks, whisking constantly. Sieve into a jug.
- Divide custard between ramekins, filling to 1cm from the top. Pour just-boiled water into the roasting tin to halfway up the ramekins.
- Bake for 30–40 minutes until edges are set and centre wobbles gently. Cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
- Just before serving, pat surface dry. Sprinkle 1 tbsp sugar evenly over each custard. Caramelise with a blowtorch in small circles until deep amber and glassy, or under a very hot grill for 2–3 minutes. Leave to harden 1–2 minutes. Serve immediately.
Notes
Use a vanilla pod for the best flavour and beautiful flecks of seed throughout.
Pour hot cream slowly while whisking constantly to avoid curdling.
Always sieve the custard for a perfectly smooth result.
The custard should wobble gently in the centre when done — it firms up as it chills.
Always caramelise the sugar topping just before serving — never in advance.
Custards (without caramel) store in the fridge for up to 3 days.
