1 Litre Douglasdale Milk
375ml Douglasdale Cream
2 Whole Eggs
8 Egg Yolks
10ml Vanilla Essence
Preheat oven to 120ºC.
Bring Douglasdale Milk and Douglasdale Cream to the boil.
Cream egg yolks, 2 whole eggs and sugar.
Add hot Douglasdale Milk and Douglasdale Cream.
Add vanilla essence.
Pour into ramekins and place into a water bath (large dish filled half way with water)
Bake at 120ºC until set +/- 20mins.
Allow to cool.
Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.
A WORD FROM THE CHEF...
I always find the castor sugar is the best for the glaze, it gives a very delicate crust.
Source: Douglasdale Dairy