Page last updated 5 January 2002

Method

Preheat the oven to 140C or 275F, Gas Mark 1. 

Heat the cream and the sugar to just below boiling point.  Whisk the egg yolks and the vanillas essence in a separate bowl and gradually add the hot cream mixture.  Pour the mixture into the ramekins and place them in a roasting tin.  Fill with enough water to reach halfway up the ramekin sides. 

Bake in the oven for 25 minutes or until the mixture has set.  Allow to cool before serving, top with brown sugar and caramelise using a cook's torch.