Method Steps

1. Step 1: Heat the double cream gently in a saucepan until it just reaches simmering point.

   Ingredients used in this step:

   • 400 ml double cream

2. Step 2: Whisk the egg yolks and caster sugar together in a bowl until combined, then slowly pour in the warm cream while whisking continuously.

   Ingredients used in this step:

   • 50 g caster sugar
   • 4 large eggs

3. Step 3: Strain the custard into individual ramekins. Place them in a deep baking tray filled with hot water halfway up the sides (bain-marie) and bake at 140°C for 35 minutes until just set with a wobble.

4. Step 4: Chill for 4 hours. Before serving, sprinkle extra caster sugar evenly over the tops and caramelize using a kitchen blowtorch until hard and dark gold.

   Ingredients used in this step:

   • 28 g caster sugar