Ingredients
- 600 ml double cream
- 1 vanilla pod or 1 tbsp vanilla extract
- 8 large egg yolks
- 4 tablespoons caster sugar
- Approx. 6 tablespoons demerara sugar
Instructions
- Keep 6 ramekins or a 8 inches pie dish in the freezer for 20 minutes or more.
- Place the cream and vanilla pod into a saucepan and bring to a simmer but do not boil.
- Beat the eggs and caster sugar together in a bowl, and while still beating. Do not over-beat.
- Pour a little cream at a time to tamper the eggs.
- Once all the cream is done, pour the custard mix back in the pot.
- Cook over medium low heat until the custard thicken. This takes about 10 minutes.
- When the cream’s thick enough, take out the vanilla pod, retrieve the ramekins/pie dish and pour this creme into the chilled container.
- Leave to cool, then put in the fridge for a couple of hours or overnight.
- Sprinkle with demerara sugar and burn with a blowtorch till you get a light golden crust.
Notes
Adapted from Nigella Lawson
Nutrition
- Serving Size: 6
- Calories: 451
- Sugar: 21g
- Sodium: 45mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 358mg