5 egg yolks
1 vanilla pod
6 tbsp caster sugar, for caramelising
fresh seasonal berries, to garnish
mint leaves, to garnish
1 Preheat oven to 100C. Whisk egg yolk and sugar in a bowl until mixture turns pale. Put cream in a saucepan over medium heat, split vanilla pod in half and add to cream. Bring to the boil. Pour boiled cream over yolk mixture and whisk to mix thoroughly.
2 Pass the cream mixture through a fine sieve and allow to rest for 10 minutes. Remove surface bubbles from cream mixture with a small ladle. Pour mixture into ramekins (or small ovenproof bowls) and put them in the oven for about 40 minutes. You’ll know they’re ready when they’ve set around the outside but have a slight wobble in the centre.
3 Remove from oven and allow to cool. Refrigerate for 6 hours. To serve, sprinkle with caster sugar, levelling sugar with the back of a spoon. Caramelise with a blow torch or under a hot grill. Garnish with berries and mint leaves.