Ingredients
Egg yolks 8 nos
Castor sugar ½ cup (115 grams)
Cream 2 cups (500 ml)
Vanilla essence 1 tablespoon
Small bowls 4
Method
1. In a big bowl, beat egg yolks until fluffy. Add vanilla essence and mix well. Set aside.
2. Heat a deep pan. Add cream and sugar and stir on medium flame until the sugar melts. Remove from pan and add beaten yolk to it. Mix well.
3. Arrange bowls and pour the mixture in each.
4. Fill a medium aluminum tray with two cups of water (500 ml). Keep the filled bowls on it.
5. Heat oven to 180o C and bake for 45 minutes.
6. Remove and allow it to cool. Refrigerate for two hours.
7. Before serving sprinkle brown sugar and caramelise with a kitchen torch.
