500 ml cooking cream

    250 ml milk

    1 vanilla bean

    200 gms pasteurised egg yolks

    115 gms sugar

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Ingredient Substitution Guide


1. Heat the oven to 105°C.

2. In a saucepan, combine the cream, milk and vanilla bean cut lengthwise and cook over low heat until the mixture heats up. Let sit for a few minutes, then strain the mixture and discard the vanilla bean.

3. In a bowl, beat yolks and sugar together until lighter in colour and texture. Stir about a quarter of the cream into this mixture, then pour the sugar and egg mixture into the cream and milk and stir.

4. Pour into desired moulds and place in a baking dish; fill the dish with warm water halfway up the sides of the moulds. Bake for 40 minutes, or until the centers are barely set. Cool completely. Refrigerate for several hours and store up to a couple of days.

5. When ready to serve, top each custard with about a teaspoon of brown sugar and spread it in a thin layer. Burn the sugar with a torch until the sugar melts and caremelises.

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