Ingredients: - Heavy Cream.....500 ml (2 cups)
- Milk.....185 ml (3/4 cup)
- Sugar.....115 g (1/2 cup)
- Vanilla Essence.....2 tsp
- Egg Yolks.....5
- Egg White.....1
- Demerara Sugar.....110 g (1/2 Cup)
Steps:
- Preheat oven to 230oF (120oC).
- Put the cream, milk and half the sugar in a suacepan. Bring just to boil. Stir in the vanilla.
- Mix together the remaining sugar, egg yolks and white. Strain the boiling milk over the egg mixture, whisking well.
- Ladle into eight 125 ml (1/2 cup) ramekins and place in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the ramekins.
- Cook for 1.5 hours, or until set in the centre. Cool and refrigerate until ready to serve.
- Just before serving, sprinkle the tops with demerara sugar and caramelize under a very hot broiler. Serve immediately.
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