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500ml full cream milk

1 ½ L fresh cream

28 egg yolks

300g sugar

4tsp vanilla essence

pinch of salt

brown sugar



  1. In a pot, heat milk & cream to just boiling point.
  2. With a hand whisk, vigorously blend together the egg yolks, sugar and vanilla essence.
  3. Whilst whisking continuously, slowly add the hot liquid to the egg mixture
  4. Leave to cool completely at room temperature, then preferably refrigerate overnight.
  5. Pour into ramekin bowls and place them in a baking tray, containing a 2cm layer of water.
  6. Bake @ 130 degrees for ± 1- 1 ½ hours until set.
  7. Allow to cool.
  8. Refrigerate
  9. Before serving, sprinkle with brown sugar and scorch with a blow torch


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