- 3 cups cream
- 1/3 cup castor sugar
- 6 extra-large free-range egg yolks
- 1 t vanilla extract
- 1 T castor sugar, for dusting
Heat 3 cups cream in a medium saucepan just until bubbles form around the edge.
Stir in 1/3 cup castor sugar.
Beat 6 extra-large free-range egg yolks until pale. Very gradually, lightly whisk in the hot cream. Stir in 1 teaspoon vanilla extract. Skim off any surface bubbles.
Strain into 8 small heatproof dishes, wider than deep. Place in a roasting pan or baking dish with enough hot water to come halfway up sides of dishes.
Bake at 160°C for 30 minutes or until a tester inserted in the centre comes out clean. Cool, then chill well.
Before serving, sift about a tablespoon of castor sugar over each custard. Place in a roasting pan filled with ice, then slide under a hot grill until the sugar melts and caramelises.
Alternatively, use a blowtorch to melt and brown the sugar.
Cook's notes: Serve this wonderfully rich custard with its crisp, burnt crust in small portions.