Cultivating a taste for the small pleasures!
6 egg yolks
50g golden caster sugar
1 vanilla pod
extra caster sugar for sprinkling
Preheat the oven to 140 degrees.
Put the cream and a split vanilla pod into a non-stick pan and heat gently to simmering point.
Beat the egg yolks and vanilla sugar in a large bowl until well mixed. Pour the hot cream onto the egg mixture, gently whisking it in. Pour through a fine sieve into a large jug, then fill 4-5 small ramekins with the custard and place in a baking tin of boiling water. Place in the oven for about 15-25 minutes until the centres shiver just slightly when wobbled.
Remove the ramekins from the baking tin after 5 minutes’ standing time, and allow to cool.
About 1 hour before serving, sprinkle each one with a teaspoon of caster sugar and toast it with a blowtorch until you have a nicely melted caramelised top.
Based on the recipe in ‘Classic Conran’ by Terence and Vicki Conran