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| Ingredients | 6 | Egg Yolks |
| 568 ml | Double Cream | |
| 85g | Brown Sugar | |
| 1 tsp | Vanilla Essence | |
Method
Preheat the oven to 140C, 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.