- 500ml (18fl oz) double cream
- 1 no vanilla pod or 2 tsp vanilla essence
- 5 pieces of lime leaf
- 100g (4oz) caster sugar (plus extra for the topping)
- 3 egg yolks
- 2 whole eggs
- Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod and kaffir lime leaf into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.
- Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream – a grainy texture means it’s been over-cooked and you’ll have to start all over again).
- Strain through a fine sieve into a large jug, and then use this to fill 6 ramekins about two thirds full.
- Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour at 140°C/275°F, or until the custards are just set and still a bit wobbly in the middle.
- Remove from the water and allow to cool to room temperature.
- When you’re ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelize with a blowtorch. Leave to cool for a couple of minutes, and then enjoy!
This recipe was again donated by our very own Chef Kasdi and is great for a lazy Sunday afternoon dessert or one to help you shower love and affection on your spouse.