Spoon into either a large glass bowl or individual serving bowls or glasses.
Perfect for that inner sweet tooth gremlin of yours, this will send you absolutely packing to a sugar coma and will leave you wanting more.
1 ½ (375ml) cups of Cream
4 egg yolks
¼ (60ml) cup of Sugar
1 tsp of Vanilla Essence
4-6 tsp granulated sugar (for caramelising)
Heat cream in a saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and lemon-coloured – about 1 to 2 minutes.
Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.
Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-1/2 tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.