Treat your guests to this classic French dessert.
RECIPE DETAILS
1. Whisk the egg-yolks with the sugar until the mixture is light. Slit the vanilla pod and add the seeds to the creams, with the pod.
2. Bring it to the boil then strain it and add it to the egg-yolks and sugar, whisking all the time. Then pour it into a jug and fill the ramekins to the top. Bake them in a bain-marie for 2 hours, or until they are set.
3. Remove the ramekins and allow them to cool. Then sprinkle a thin layer of sugar over the surfaces.
4. Melt the sugar either with a blowtorch or under a fierce grill, just enough for it to caramelise. On no account keep the ramekins in the fridge or the tops will go soggy.
