Ingredients
- 250ml fresh cream
- 4-5 drops vanilla essence
- 3 egg yolks
- 3/4 cup sugar
- Sugar for caramel
Directions
Add vanilla essence to the cream and heat it to a simmer.
Add 3/4 cup sugar to 3 egg yolks and mix it nicely till sugar dissolves.
Pour some of the hot cream over the eggs and whisk quickly to temper the eggs.
Pour the rest of the cream.
Preheat over to 145-150C.
Prepare hot water bath for ramekins.
Strain the custard in the ramekins and place in the hot bath in the lower rack of the oven.
Its done when it’s just giggly like a jelly (about 45 mins).
Chill in fridge for 4-12 hours then pour caramel on top and let it harden.
Chill again for 30 mins.
60mins
Cook Time