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Ingredients
- 100 ml whole milk
- 2 portions of double cream (around 400ml)
- 50g castor sugar and extra for topping
- One egg
- 5 egg yolks
- One vanilla pod
- Vanilla essence
Method
- Combine the sugar, yolks and egg into a mixture
- Mix the milk, double cream, vanilla pod and vanilla essence in a saucepan and heat until it boils a little
- Combine the two bowls of mixed ingredients
- Sieve out the mixture in to 6 ramekins
- Preheat the oven to 130 degrees Celsius at a fan speed of 3
- Cook in the oven for about 20 minutes and allow to cool
- Pour some castor sugar on top of the cooked crème and torch until the sugar caramelises
- Garnish with raspberry and mint leaves and serve with a shortbread or garnish of your choosing
Allergens:
- Dairy
- Eggs
Thanks to Chef Gurpreet at Three Church Road for sharing one of his favourite make-at-home recipes.