Ingredients
1 litre 4 cups double cream
6 egg yolks
1 vanilla pod
1/2 cup caster sugar
2 tbsp almond or orange liqueur
1/3 cup soft light brown sugar
Method
1) split the vanilla pod lengthways and scrape the seeds into a saucepan with the pod, add the cream and bring to a boil , stirring frequently , remove from the heat, set aside to stand for 15 minutes
2) whisk the egg yolks, caster sugar and the liqueur, mix well, whisk in the hot cream and strain into a jug, divide the mixture among the ramekins
3) pour enough boiling water into a roasting tin to come halfway up the sides of the ramekins, cover with foil and bake for about 30 minutes
4) remove from the tin and leave to cool, then chill
5) preheat the grill, sprinkle the sugar over each custard and grill for 1 minute, do not let the sugar burn, chill completely before serving.
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