A classic French favourite for good reason..creamy custard topped with crunchy toffee makes this a delighful sweet treat to end a meal. Tapping a spoon on the lightly burnt sugar to find the silky smooth vanilla custard underneath is a guilty pleasure!
Heat the milk, cream and split vanilla pod to blood temperature
Whisk egg yolks & castor suga. Slowly pour over the warme milk/cream mixture
Sieve into a jug and remove whey (froth/bubbles). Pour into ramekins (or moulds).
Create a bain marie ensuring the water covers up to 3/4 of the ramekins.
Bake at 160C until set - approximatley 35 - 45 mins.
Remove from the oven and chill. Once sufficiently cool, sprinkle an even layer of sugar across the top. Clean the edges of any sugar and using a kitchen blow torch caramelise the tops to a deep golden brown.
Garnish as desired. Strawberries or raspberries with a splash of green such as a sprig of mint looks nice.