Instructions: Beat the egg yolks and sugar together.

Heat the cream with the vanilla pod or essence to scalding.

Leave to infuse for 15 minutes then remove the pod.

Gradually pour on the yolk mixture stirring all the time.

Return to the pan and stirring constantly continue to heat gently until the sauce thickens do not allow to boil.

Strain into the dish.

Leave to cool then chill for at least 6 hours or overnight.

To complete heat the grill until red hot.

Sprinkle the sugar evenly over the cream mixture.

Immediately place the dish under the grill and cook until the sugar has melted and then caramelised.

Allow to stand for 1 to 2 hours before serving approx dont refrigerate as the crunchy topping will soften.

Serves 4

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