• 200 ml double cream
  • 1 vanilla pod
  • 4 egg yolks
  • 150 g caster sugar
  • water


  • Place the cream, 50g caster sugar, vanilla and egg yolks into the pan and bring up to a temprature of 60°. Pass through a sieve and set aside.
  • Place 100g sugar into saucepan and cover with water and bring up to the boil, without stirring. When the sugar turns golden brown remove from the heat.
  • Pour the sugar mixture into the ramekin and then pour the custard mix on top.
  • Place the ramekin in a bain marie and place into oven at 140° for 30 minutes or until set then take from oven and place in fridge to set.
  • When ready to eat turn the crème caramel onto a plate and serve.