- Yolks of 6 organic eggs
- 60 g caster sugar
- 130 ml milk
- 350 ml single cream
- 2 vanilla pods
- 2 tbsp brown sugar
- Pinch of salt
Preheat the oven to 95°C.
Split the vanilla pods in half lengthwise and scrape the insides with a knife blade to remove the seeds.
Place the seeds, egg yolks, salt and caster sugar in a bowl and whisk together.
Add the milk and cream.
Mix and strain.
Pour the cream into ramekins to a depth of 1.5 cm.
Bake in the oven for 50-60 minutes.
Remove from the oven and allow to cool.
Sprinkle the brown sugar onto the cold cream.
Caramelise using a blow torch or under the grill.