Place the cream and vanilla essence in a small pan and
heat very gently. Whisk the egg yolks with 2 tablespoons
of the sugar in a heatproof basin.
Stir in the cream and
stand the basin over a pan of simmering water. Stir
constantly until the mixture thickens slightly.
Pour
into 4 ramekin dishes and bake in a preheated oven,
160°C (325°F), Gas Mark 3, for 8 minutes.
Cool slightly,
then place in the refrigerator until thoroughly chilled,
preferably overnight.
Sprinkle evenly with the remaining
sugar and place under a preheated hot grill until the
sugar has caramelized. Cool, then chill for 2 hours
before serving.
Special Occasions Recipes -
Crème Brulee Recipe
