• 450ml of double cream
  • A scraped vanilla bean, including the pod
  • 5 egg yolks
  • 3 ozs sugar


Bring the double cream to a boil with a scraped vanilla bean, including the pod, in it.

Whisk the egg yolks with the sugar until yolks are light and fluffy.

Whisk in the hot cream SLOWLY to prevent eggs from curdling and remove vanilla pod.

Preheat oven to 150 C.

Divide the mixture between 8oz ramekins and place them in a baking tray. Pour boiling water into the tray to come halfway up the sides of the ramekins and bake them for around 35 to 45 minutes, depending on your oven. The tops should still wobble a bit but they must not be liquid.

Strew a tablespoon of brown sugar over each and, if you have a blowtorch, sear them until the sugar caramelises. Alternatively, run them under a very hot grill. When the burned sugar has hardened, serve, preferable with a homemade shortbread biscuit.