Recipes

Method

1. Preheat the oven to 150C/300F/gas 2.
2. Pour the cream into a saucepan, and add the vanilla seeds into the cream.
3. Bring the cream to the boil, and then instantly reduce the heat so the cream simmers for 5 minutes.
4. Meanwhile, beat the sugar and egg yolks together in a heatproof bowl until light and fluffy.
5. Bring the cream back to the boil, and then pour it over the egg yolk mixture. Whisk the mixture continuously until the mix thickens.
6. Strain the mix through a fine sieve into a jug, and separate it between 6 ramekins.
7. Create a bain-marie, by placing the ramekins in a large roasting dish, and pouring in hot water to surround their bases.
8. Place on the center shelf, and bake for 45 minutes, or until set, but still with a slight wobble. Chill until cool.
9. Sprinkle each of the puddings with 2 tsp of sugar, and caramelise using a blow torch (or the grill). The sugar should be hard and crisp.