20 portions

Ingredients

Double cream 2.27

Caster sugar 300g

Egg yolks 20 (Medium sized)

Vanilla pods 3

Preparation

Pre heat oven to 110c and set the fan to number 1.

Split the vanilla pods in half and extract all the vanilla seeds.

Remove the yolks from 20 medium sized eggs.

Method

Pour the cream, vanilla seeds and pods in to a pan heat it up so that the cream is hot. (Don’t let cream boil and remove from heat before then.)

Add sugar to the egg yolks and whisk.

Once the cream is hot, remove vanilla pods and pour and whisk together with the egg yolks and sugar.

Pour into porcelain bowls and use blow torch to remove air bubbles.

Leave in the oven for 60 to 65 minutes until ready.