Ingredients:
2 cups heavy cream
1 tsp vanilla sugar, divided
1/4 cup sugar
3 egg yolks
4 cups boiling water
Preparation:
1. Bring just about to boil heavy cream and 1/2 tsp vanilla sugar. Stir constantly in the process. Remove from heat.
2. Whisk sugar with egg yolks until it lightens in color.
3. Slowly add cream to egg mixture, stirring constantly. Whisk well and pour into ramekins.
4. Place ramekins in roasting pan. Fill pan half way up the ramekins with boiling water.
5. Bake in 165C oven for about 45 minutes. Custard will still be jiggly.
6. Remove from oven, cool and place in refrigerator for at least 2 hours.
7. Sprinkle sugar on top of custard and tourch to brown before serving.
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