Ingredients
1 litre cream
150g sugar
16 egg yolks
Vanilla pod

Method

Boil the cream with the sugar and the vanilla pod and then add the egg yolks. Remove from the heat and put the mix in ramekins and bake them in bain marie at 160˚C for 20 minutes.

When ready, put some brown sugar on top and use a kitchen blow torch to caramelise the sugar before serving.

Ramon Muscat is an Executive Chef, Radisson Blu Resort, St Julian’s.

 

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