United States
Cooking time - 55 mins
Serves - 6
Difficulty - easy peasy
Ingredients
- 430ml/14.5fl. oz double cream
- 100ml/3.4fl. oz whole milk
- 1 vanilla pod
- 5 large egg yolks
- 50g/1.8oz golden caster sugar, plus extra for the topping
Method
- Preheat the oven to 180°C/350°F.
- Mix the egg yolks and sugar in a large mixing bowl. Using an electric mixer, whisk until it is a lighter yellow and fluffy in consistency.
- Pour the double cream into a medium pan with the milk.
- Scrape out all the seeds from the vanilla pod. Add the seeds and vanilla pod into the cream mixture.
- Place the mixture on medium heat and allow it to heat up until almost boiling. Once you see bubbles appearing, remove them from the heat.
- Whisk the cream mixture into the beaten egg yolks. Scrape out any remaining vanilla seeds into the mixture.
- Pour the hot mixture through a strain, encouraging any stray vanilla seeds through at the end.
- Scoop off all the foam that is sitting on top of the liquid
- Pour hot water into a roasting tin.
- Place your Whatever Pan into the tin then pour the cream mixture into your pan.
- Bake covered with the lid for 30-35 mins until the mixture is softly set.
- To check if it’s cooked, gently sway the roasting tin and if it wobbles in the middle like jelly, then it’s ready. Do not overcook.
- Allow it to cool for a couple of minutes only. Then, completely cool in the fridge.
- When serving, spread some sugar over the Whatever Pan.
- Spray with a little water using a fine spray to just dampen the sugar. Then use a blow torch to caramelise it.
- Serve and enjoy!
